Avocado on Toast, Pistachio Dukkah, Avocado & Lime Mayo


Avocado on Toast, it’s a classic for a reason, but change is good, a few tweaks and it moves with the times. Creamy, nutty, and utterly soul soothing.


4 Slices Good Wholemeal/ Sourdough Bread

2 Ripe Avocados, peeled and stone removed

1 Egg

2 tsp Lime Juice

1 tsp Cider Vinegar

½ tsp Dijon Mustard

¼ tsp Sea Salt

220g Avocado Oil

1 tsp Coriander Seeds

1 tsp Cumin Seeds

2 Allspice Berries

½ tsp Fine Salt

8 Blac Peppercorns

125g Pistachio Nuts

2 tbsp White Sesame Seeds

Cucumber, Basil & Shaved Asparagus to serve


1. Begin with the Dukkah. Toast the pistachios and sesame seeds in a dry pan over a medium heat until smelling nutty and fragrant. Set aside.

2. In the same pan, toast the cumin and coriander seeds, again until fragrant. Add the toasted spices, along with the peppercorns and allspice berries to a spice grinder and blitz until ground. Stir through the salt.

3. Carefully blitz the nuts and seeds to a chunky rubble and stir through the salt and spices, set aside.

4. For the mayo, add all ingredients, with the oil last, to a tall, narrow container. Allow to settle.

5. Add an immersion (stick) blender to the base and, with the motor running, pull up gently over the course of 10-15 seconds, once you reach the top, voila, you have mayo! Taste, add more salt and lime to your liking and set aside.

6. When ready, toast your bread, smear with some mayo and top with ½ a sliced avocado each.

7. Sprinkle with dukkah and garnish with cucumber, basil, and shaved asparagus before serving. Perfect.