2 tablespoons chopped fresh mint, plus extra to garnish
Squeeze of fresh lemon juice
4 large slices rye bread
Place the avocado in a medium size bowl and mash roughly with a fork. Add mint and a large squeeze of lemon juice, mash until just combined. Season to taste with sea salt and freshly ground black pepper.
Toast or grill rye bread until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread. Top with feta. Serve immediately garnished with extra mint. Tip: try adding some thinly shaved ham, or top with a poached egg.
MIXED BERRY QUINOA PARFAIT
70g (1/3 cup) quinoa, rinsed well
125ml (1/2 cup) water
260g (1 cup) Greek yogurt
2 tbs honey
120g (1/3 cup) Henry Jones ® & Co Fruit and Chia Spread Raspberry & Chia seeds, warmed
140g (1 cup) mixed berries
2 tbs flaked almonds, toasted
Combine quinoa and water in a small saucepan over medium high heat. Bring to the boil. Cover and reduce heat to low. Simmer for 8 minutes or until liquid is absorbed. Set aside (still covered) for 10 minutes. Set aside to cool.
Meanwhile, combine the yoghurt and honey in a bowl.
Layer the cooked quinoa, yoghurt mixture, jam and berries in 2 serving bowls. Serve sprinkled with almonds.
Melt butter in a large frying pan over medium heat. Add leeks, garlic and tarragon, and cook, stirring occasionally, for 15 minutes or until leeks are soft. Add spinach and stir to combine. Cook for a further 30 seconds or until spinach is wilted. Season with salt and pepper.
Whisk eggs, parsley and 1 tablespoon cold water in a large bowl. Heat 2 tablespoons oil in a 26cm non-stick frying pan over medium–high heat. Add half the egg mixture, swirling pan to coat base. Cook for 2 minutes or until top is almost set and base is golden.
Spoon half the leek mixture over half the omelette. Fold omelette over to enclose. Slide onto a plate and scatter with half each of the feta and extra spinach. Repeat with remaining oil, egg mixture, leek mixture, feta and spinach.
Drizzle with extra oil and scatter with pine nuts, if using, to serve.