For the smashed avo – halve the avocadoes, remove the seeds and scrape the flesh into a large mixing bowl. Drizzle with olive oil, then juice the lemon over the top. Smash with a large spoon until chunky.
Toast the sourdough and drizzle with oil. Spread the smashed avo over the sourdough and top with the sliced heirloom tomatoes. Season with salt, then crumble over the fetta. Sprinkle with za’atar and torn basil leaves, then finish with a drizzle of olive oil.
2 large ripe avocadoes
8 slices sourdough
6 large heirloom tomatoes, sliced
200g Meredith feta
10 basil leaves
salt & pepper