Sourdough, avocado and feta doorsteps

This is one of my all time favourites. The sourdough dipped in extra virgin olive oil and garlic fetish started on a skiing trip. I love it topped with grilled mixed mushrooms, but tomato and basil are great too. And when I don’t have basil, chilli flakes are my go-to. This takes no time at all to assemble and its so fresh and delicious I love it as an option for outdoor brunch. The feta is a moderate source of protein and the bone mineral calcium, the avocado contains healthy fats and the tomatoes the anti-oxidant lycopene. A ʻmustʻ for taste is fresh basil. It provides a little calcium and vitamin K, as well as a range of antioxidants. Enjoy!

Serves: 2


  • Half a large or 1 small avocado
  • Squeeze of lime or lemon juice
  • 2 large thick slices of sourdough 100% whole grain bread
    (rub a little extra olive oil and a smashed garlic clove onto sourdough if you like)
  • 2 tomatoes chopped finely
  • Fresh basil leaves shredded
  • 2 matchbox sized pieces of feta cheese
  • Lots of black pepper
  • Chilli flakes optional


Coarsely mash the avocado and lime or lemon juice on a plate.
Spread the smashed avocado on the hot sourdough and sprinkle over the chopped tomato, basil and feta.
Get your black pepper and chilli-flake grinders and season to your taste.

IE-CH-730(1) Date of Preparation March 2022