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
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.
Top with rocket leaves and marinated Danish feta cheese. Sprinkle with pistachio dukkah and drizzle with olive oil to serve.