1 avocado, skin and pip removed, mashed
8 thick slices multigrain bread (toasted optional)
12 slices smoked salmon
1 cup rocket, stems removed
2 large tomatoes, sliced
1 tbsp fetta
1/3 cup unhulled tahini paste
1 tbsp lemon juice
½ tsp lemon zest
Pinch chilli flakes
1 garlic clove, crushed
Salt and pepper
Toast the bread on a griddle pan, with a drizzle of olive oil until golden brown.
In a small bowl, combine the tahini, lemon juice, chilli, garlic and enough water to make a dressing-like consistency, season and set aside.
Mix avocado, fetta, lemon juice, zest, rocket, salt and pepper.
Place the spicy lemon tahini spread on the bottom toast slices, then arrange the smoked salmon over this, followed by the tomato slices and a handful of the avocado, fetta and rocket mixture. Cover with remaining slices of toast and dig in!