For the avo smash:
1 ripe avocado
2 handfuls shelled edamame beans
Juice of half a lemon
2 tbsp rough chopped coriander
Salt and pepper
Mash avo, so there is still some lumps in it. Mix lemon juice, coriander and edamame. Season to taste.
1/4 cup chopped toasted hazelnuts, skins removed
1 tbsp of:
2 tbsp sesame seeds
2 slices of multigrain bread. We use wild wheat 5-grain
1/2 thinly sliced baby chioggia beetroot or radish
Balsamic vinegar glaze
Swirl the glaze on the plate and place toast in the middle. Top with crumbled feta. Sprinkle dukkah around.
Finish it off with the sliced beetroot/radish and microherbs.