When I was last back in Australia visiting my Mum, she introduced me to one of her favourite little cafés on the Mornington Peninsula, Café Jett, and their delicious Jett Dukkah Toast. Toasted Tuscan bread topped with avocado, grilled tomato and Jett’s own dukkah and olive oil. It’s a great breakfast, lunch or anywhere in between snack.
For those who aren’t familiar with dukkah, it is an Egyptian nutty spice mix that has become increasingly popular in Australia over the last few years; often served with bread and olive oil as an alternative to the olive oil and balsamic vinegar pairing that is still also very popular.
The combination of spices used varies but if you’d like to make your own, there is a great recipe for dukkah similar to that used at Café Jett at 101.cookbooks. I also like the look of Clotilde Dusoulier’s recipe at Chocolate & Zucchini which includes pistachios as well.
As I sliced up the avocados for this dish I was reminded of two avocado related childhood memories. The first, cutting nice ripe avocadoes in half with my Dad, removing the seed, filling the hole with Italian salad dressing and scooping the avocado straight out of it’s skin.
The second, of numerous lunchtimes spent at my grandparents’ house snacking on mashed up avocado with lemon juice, salt and pepper on toast. The former I haven’t had for years (although I am tempted to try it again now!) but the latter is one of my favourite mid morning snacks.
When I got home and tried to recreate Café Jett’s yummy toasted creation I didn’t have any dukkah so I substituted ras el hanout, a Moroccan spice mix that also worked great and added a drizzle of oregano oil which tasted oh-so-good! The oil I used is from Crescendo (located in Seef Mall in Bahrain and elsewhere around the world) but herb flavoured oils can also be found in most supermarkets and I plan to share some recipes for homemade flavoured oils here soon too.Avocado & Tomato Toast with Oregano oil (Serves 1) (inspired by Jett Dukkah Toast at Café Jett)
INGREDIENTS2 thick slices of bread (Kraftkorn, Rye, Sourdough, whatever you fancy!)
½ large avocado
1 large tomato
½ tsp ras el hanout
Oregano oil, to drizzle
Sea salt & black pepper
Cut the avocado and tomato into ½ cm slices, slicing the avocado from top to bottom whilst still in the skin. Toast the pieces of bread in a toaster or under the grill. Place tomato slices on each of the pieces of toast. Run a knife around the inside edge of the avocado, pop out the slices and place them on top of the tomato. Sprinkle each slice of toast with ras al hanout, salt and pepper. Drizzle with oregano oil and serve.