Key and I haven’t been eating out much lately (blame having only one income for a while there) but on the rare occasion when we have been out somewhere for brunch or breakfast, I’ve noticed a lot of avocado and dukkah toast combinations on menus. It’s not a combo that I’d thought of before, but I was intrigued enough to try it out for myself and I can see why it’s popping up everywhere – it’s a winner.
This is kind of an anti-recipe for Avocado Toast with Dukkah, because I would feel like a tool giving you ingredient quantities for toast. I’ll show you how I make my dukkah though, because getting the ratios right in that is a bit more important.
The nuts and spices need a quick toast in a dry frying pan to bring out their flavours.
Process the dukkah ingredients until everything is broken up. Don’t go overboard with the processing though, you want the dukkah to be textural still, so don’t let it get to a fine powder.
This recipe makes about a half cup of dukkah. You can use it right away for this avocado toast, but it also stores well for at least a week in an airtight container with the rest of your spices. The longer you keep it for though, the less flavourful the spices will be. There are heaps of ways you can use dukkah, my whole baked cauliflower (recipe here) is just one of them :)
Dress both the rocket and avocado very lightly with the lemon juice and extra virgin olive oil. Make sure you use a really good quality extra virgin olive oil as a fresh and simple dish like this really needs a good quality evoo.
Pop your avo onto your toast (I like to use a really dense and grainy bread) scatter over the dressed rocket and soft persian feta, then generously sprinkle with the dukkah.
Breakfast, brunch, a quick snack…take your pick!
Avocado Toast with Dukkah and Persian Feta
For the Dukkah – Makes about 1/2 cup
- ¼ cup of shelled pistachios
- 1 tbs of sesame seeds
- 1 tbs of cumin seeds
- 1 tbs of coriander seeds
- ½ tsp of black peppercorns
- 1 tsp of sea salt flakes
For the Avocado Toast
- Avocado, sliced
- Lemon juice
- Toasted grainy bread
- Persian feta, crumbled
- Generous sprinkle of the dukkah
- Extra Virgin Olive Oil – Really good quality
- To make the dukkah, heat a frying pan over medium heat. Once hot, add the pistachios and dry fry or toast them, tossing them around the pan occasionally. Toast them until they are starting to colour and are fragrant, this should take around 2-3 minutes.
- Add the spices and continue toasting everything for another 1-2 minutes or until the spices are fragrant.
- Finally add the sesame seeds to the pan and tossing occasionally, continue cooking for another minute or so until the sesame seeds are just starting to colour.
- Add everything in the frying pan to a processor with the salt and process until the elements are broken down but still textural and not completely powdered.
- The dukkah keeps well for at least a week in a sealed container with the rest of your spices.
- To make the avocado toast, toss the avocado in some lemon juice, then arrange it on your toast.
- Dress the rocket in a little more lemon juice and extra virgin olive oil then scatter it over the avocado with some feta. Sprinkle over a generous amount of dukkah. Finally dress with a little more extra virgin olive oil.
- Delicious for breakfast, but also a great snack or light lunch.