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2 slice sourdough bread
¼ medium avocado
2 tbsp walnuts, raw, unsalted roughly chopped
1 tbsp pepitas, raw
¼ tsp chilli flakes, dried or to taste
10 ml extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper
½ small lemon sliced into wedges to serve
Toast sourdough until golden.
Spread toast with avocado and top with walnuts, pepitas and chilli flakes. Drizzle over olive oil and season with salt and pepper. Serve with a squeeze of lemon juice.