2 small firm-ripe avocados, stone removed, peeled
80g creamy fetta, crumbled – I love the softness of Danish fetta
2 tbsp chopped fresh mint, plus extra to garnish
Squeeze of fresh lemon juice
4 large slices rye bread
Place the avocado in a medium-size bowl and mash roughly with a fork. Add mint and a large squeeze of lemon juice, mash until just combined. Season to taste with salt and freshly ground black pepper.
Toast or grill rye bread until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread. Top with feta. Serve immediately garnished with extra mint. Tip: try adding some thinly shaved ham, or top with a poached egg.