Ingredients
• 2 small firm ripe avocados, stone removed, peeled
• 80g soft feta, crumbled
• 2 tablespoons chopped fresh mint, plus extra to garnish
• Squeeze of fresh lemon juice
• 4 large slices rye bread
Method
1. Place the avocado in a medium size bowl and mash roughly with a fork. Add mint 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 rye 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.
