Green Toast by Café Grande

Cafe Grande was opened in 1984 and has been a neighbourhood stalwart ever since. We are a family-run, independent venue, serving local Scottish produce cooked to perfection! We serve breakfast, lunch and dinner 7-days a week, with a great kids’ menu and lots of vegetarian and gluten free options.

There’s also an excellent wine list & draught beer selection – something for everyone! There are classics like fish & chips or handmade burgers, an all-day breakfast at the weekend and some interesting creations like zucchini noodles, quinoa falafel & monkfish cheeks – who knew they had cheeks? Our cake cabinet is always full of handmade sweet treats like caramel tiffin, banoffee pie and a variety of cheesecakes, including white chocolate and raspberry and the ever-popular Nutella & peanut butter. 

Our seasonal menu is refreshed every 12 weeks to reflect the time of year, with warming dishes like a rich lamb shank giving way to summer beauties like this goats cheese salad in the warmer months. Everything is made from scratch by proud and  passionate chefs.
For more information visit:

Ingredients: Serves 1
40g kale
20g spinach
50g chestnut mushrooms
1 medium courgette
2 slices of farmhouse or brown bread
3 tbsp of guacamole
For the guacamole:
1 ripe salad tomato, finely diced
1 very ripe avocado
½tbsp of lime juice
½ a red onion, finely diced
1 small red chilli, deseeded and finely chopped
1 handful of chopped mint
1 handful of chopped coriander

1.    To make the guacamole, using a sharp knife carefully halve an avocado and scoop out the flesh, add all ingredients to a mixing bowl and mash with a fork until smooth. Cover with cling film and set aside until needed.
2.    Run the courgette through a spiralizer to create courgette noodles, alternatively cut the courgette into strips as thin as possible.
3.    Cut the chestnut mushrooms into quarters and pan fry in a little oil for 3 to 4 minutes.
4.    Bring a pan of water to a rolling boil and add the kale.
5.    After 1 minute add the courgette and spinach and blanch for 30 seconds before draining well. Alternatively you can lightly pan fry the kale and spinach mix with seasoning & a little oil in a hot pan for 1 to 2 minutes.
6.    Toast the bread.
7.    Build in layers; toast then guacamole, then courgette, add kale & spinach, top with mushrooms, repeat.

In association with Taste Communications, Scotland’s food and drink communications company