Avo & Herb Toast* Recipe
Herb avocado, marinated feta, arugula, tomato, lemon vinaigrette, pepita dukkah
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Ingredients
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Toast
Herb Avocado
Marinated Feta
Salad & Lemon Vinaigrette
Pepita Dukkah
Method
Toast
- 1
Preheat & toast
Heat a skillet over medium-high or preheat a toaster oven. Brush both sides of the bread slices with 1 tbs olive oil and sprinkle lightly with 1/4 tsp fine sea salt. Toast in the skillet 2–3 minutes per side until golden and crisp, or toast in the oven/toaster until desired doneness. Transfer to a wire rack to stay crisp.
Pepita Dukkah
- 2
Toast seeds & nuts
Place a small dry skillet over medium heat. Add the 30 g pepitas, 30 g chopped almonds, 1 tbs sesame seeds and 0.5 tsp cumin seeds. Toast, stirring often, until fragrant and the almonds are lightly browned, about 3–4 minutes. Watch carefully to avoid burning.
- 3
Pulse to dukkah
Let the toasted mixture cool 2 minutes, then transfer to a small food processor or mortar. Pulse briefly until coarsely ground — you want a crumbly texture, not a fine powder. Stir in 0.25 tsp flaky salt. Set aside.
Marinated Feta
- 4
Prepare feta
Cut 100 g feta into 1/2" cubes and place them in a small bowl. Add 2 tbs olive oil, 0.5 tsp dried oregano, 0.5 tsp lemon zest and 0.25 tsp red pepper flakes. Gently toss to coat. Let sit at room temperature while you prepare the rest (5–10 minutes) so the flavors meld.
Herb Avocado
- 5
Make herbed avocado spread
Halve and pit the avocado, scoop the flesh into a bowl and mash to a slightly chunky consistency. Add 1 tbs fresh lemon juice, 0.5 tbs extra virgin olive oil, 2 tbs chopped parsley, 1 tbs chopped chives, 1 minced garlic clove, 0.25 tsp kosher salt and 0.25 tsp freshly ground black pepper. Mix until combined and taste; adjust salt or lemon as desired.
Salad & Lemon Vinaigrette
- 6
Whisk vinaigrette
In a small bowl or jar combine 1 tbs fresh lemon juice, 2 tbs extra virgin olive oil, 0.5 tsp honey and 0.25 tsp salt with 0.25 tsp freshly ground black pepper. Whisk or shake until emulsified.
- 7
Assembly
- 8
- 9
Top with greens & dukkah
Tuck a handful of the dressed arugula and tomato on top of each toast, pressing lightly so it sits on the avocado. Finish by sprinkling 1/2 of the pepita dukkah over each toast (divide evenly). If desired, drizzle a little of the reserved vinaigrette or an extra 1/2 tsp olive oil and a squeeze of lemon.
- 10
Serve
Serve immediately so the toast stays crisp. Provide extra flaky salt and cracked pepper at the table.
