This avocado feta and chilli crispbread recipe is great for working-from-home lunches. As well as tasting delicious, the healthy, fatty oils in the avocado will leave you feeling full all afternoon. The salty feta and nutty spice from the chilli and dukkah cut through the fat to create a moreish topping.
Ingredients (to top two crispbreads)
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
Method
- Arrange the sliced avocado halves in a neat line on each crispbread. Crumble over the feta then top with the chilli slices.
- Drizzle with extra virgin olive oil and a squeeze of lemon juice. Sprinkle the dukkah over the top and finish with a grind of salt and pepper. Eat straight away or within 30 mins of preparing.
