Sliced avocado, feta, chilli and dukkah sourdough crispbreads
A simple idea for a light lunch using Peter's Yard sourdough crispbread topped with avocado, feta, chilli and a dukkah spice mix
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Pepper mill
- Plate
Ingredients
- 2 Peter’s Yard Sourdough Crispbreads
- 1 small avocado, halved and thinly sliced
- 30g feta cheese or for a British option, try Graceburn
- 1 red chilli, finely sliced
- 2 tsp dukkah
- Lemon juice
- Extra virgin olive oil
- Salt
- pepper
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