Avocado & Feta on Rye, Sprouted or Pumpernickel Bread

By: Katrina Butterworth
Avocado & Feta on Rye, Sprouted or Pumpernickel Bread
Course
Lunch Side Dish
Tags
Healthy Vegetarian Avocado Bread Feta Sprouted
Info
  • Servings
    2
  • Prep Time
    10 minutes
Ingredients
  • Ripe avocado peeled 2 small
  • Soft Feta crumbled 80 g
  • Fresh Mint, or Fresh Basil plus extra to garnish, chopped 2 tbsp
  • Fresh Lemon Juice 1 tbsp
  • Rye Bread 4 slices
  • sea salt and cracked pepper 1 tsp

Method

  1. Place the avocado in a medium size bowl and mash roughly with a fork. Add mint/basil and a large squeeze of lemon juice, mash until just combined. Season to taste with sea salt and freshly ground black pepper.
  2. Toast or grill your choice or wheat free bread until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread. Top with feta. Serve immediately garnished with extra mint. Tip: try adding some thinly shaved ham, or top with a poached egg.
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