Avocado on rye with feta and toasted pumpkin seeds

Babiche Martens

Avocados make the perfect topping. Ask your local greengrocer for the best avocados — they will often ripen them out the back and only put them on the shelf table-ready. Luckily for me my local Balmoral vegetable shop does just that. For a gourmet twist, top your avocado with salty feta and toasted pumpkin seeds for extra crunch. A squeeze of lime is essential.

Ingredients

8 slices	Rye bread (Main)
1 drizzle	Olive oil, to brush
2 Tbsp	Pesto
2	Avocados, chopped roughly
½	Red onions, sliced
100 g	Feta, crumbled
½ cup	Toasted pumpkin seeds
2	Limes, to squeeze

Directions

1. Heat a griddle or frying pan to a high heat. Brush the rye bread with olive oil on both sides. Toast in your pan until golden.
2. Spread each piece of toast with pesto, add some chopped avocado, red onion and feta. Sprinkle over some pumpkin seeds and season with salt and pepper.
3. Serve with a squeeze of lime juice.

More nutritional breakfast recipes from Angela

• Kumara patties with poached eggs
• Chickpea and salmon cakes with broad beans