I apologise in advance. It’s an avocado post. Smashed Avocado, Creamed Feta and Dukkah on Sourdough to be precise. That trend just.won’t.die. This is a January 2016 post republished btw!
I absolutely love this avocado on toast with dukkah. The dukkah is toasty, spicy, warm, comforting, nutty, crunchy, flavourful and totally addictive. So, so addictive. My husband is addicted for real.
Dukkah is great on eggs. It is great simply on toast dipped in olive oil. It is just the most delicious spice mix.
If you are not partial to hazelnuts, you could always substitute with peanuts or pistachios.
This recipe yields enough dukkah for like 2 weeks worth of dukkah treats. You can thank me later.
We all know avocados are good for us. That information right there has been shoved down our throats for a verrrry long time. So what’s so great about avocados anyway? They are rich in healthy fats, they’re vegan friendly, they are anti ageing and lower cholesterol.
I usually have eggs with sourdough but sometimes on rye bread too. When i first tried rye bread many years ago, I was like seriously what is this. It was sour beyond any sourdough I had ever tasted. It didn’t agree with me. Now here I am raving about rye toast. I have made rye sourdough before and it was delicious. Unfortunately with all my other responsibilities, I don’t have the mental capacity to keep/remember to keep a sourdough starter alive (I forget to feed the sourdough starter after the first feed, because I am busy feeding three other mouths) so with so many places now selling ready made loaves, I tend to just buy it. YAY! However, this rye bread isn’t sourdough. I brought this german rye bread from good old M&S. I usually buy a few and freeze them incase i can’t get to M&S for a month! That food hall though..seriously. I could live there. Have you seen the one in Harrogate? Oh my..
We also had the avocado with dukkah on sesame bagels. I always have mine with either poached or half boiled eggs. So delicious.
Here’s that recipe. Enjoy!
Avocado and dukkah on toast
- A few slices of Toasted Sourdough
- 1 large ripe avocado peeled and stoned
- 1 pinch dried chilli flakes
- 1 garlic clove crushed
- Juice of 1 small Lime
- Salt and Pepper
- Olive oil
- 100 g hazlenuts
- 40 g toasted sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp ground pepper
- 1 tsp sea salt flake I like maldon sea salt flakes
- 40 g feta
- 1 tsp lime juice
- 1/2 tsp chilli flakes
- 1 tsp chopped pickled jalapeno slices
- Pinch of salt and pepper
- Nigella Seeds
- Toasted Seeds
- Poached Egg
Preheat the oven to gas mark 4.
Add all the ingredients for the smashed avocado into a bowl and mash with a fork to the desired consistency.
Place hazlenuts on a oven sheet/baking tray in a single layer.
Pop into the oven for 5 minutes.
Once out of the oven, use a towel to rub the skins off the hazlenuts.
In a separate pan, heat the coriander and cumin seeds till they are popping. This will take around 2 minutes.
Put the heated coriander seeds, hazelnuts, sesame seeds, salt and pepper into a blender and blitz until combined. This will take about 3 minutes.
Crumble the feta.
Add the lime juice, chilli flakes, jalapeño and salt and pepper and mix thoroughly.
Top Sourdough with creamed feta, smashed avocado and dukkah.
Serve with a poached e.g.g or any other optional extras.