Ingredients
4 slices sourdough rye bread
1 large avocado
juice of half a lemon
½ cup small rocket leaves
2 tablespoons marinated Danish feta cheese
3-4 teaspoons pistachio dukkah
Method
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Toast sourdough and place onto a board. Remove the flesh from the avocado and lightly mash, adding lemon juice and cracked black pepper to taste. Divide avocado between toast slices.
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Top with rocket leaves and marinated Danish feta cheese. Sprinkle with pistachio dukkah and drizzle with olive oil to serve.