Avocado, Blueberry and Feta on Rye

    10m prep time
    10m total time
    Easy level
    9 ingredients

Avocados are something we should all have in our fruit bowls. Extremely rich in good fats, they provide excellent brain food and body fuel. Blueberries are one of nature’s little superfoods, their natural tartness works well with the richness of avocado and the saltiness of feta. You’ll be surprised by how delicious and refreshing this breakfast is.

Method

Based on 4 servings, adjust as needed.

Step 1

Cut the avocado in half and remove the stone. Scoop out the flesh using a spoon and place it in a bowl. Mash gently with the back of a fork before crumbling in the feta, followed by the blueberries, lime zest and juice, chilli (if using) and extra virgin olive oil. Season with pepper, stir to combine and leave to marinate while you toast your bread.

Step 2

Tear the basil leaves into the avocado and blueberry mixture, then pile it on top of the warm toast and sprinkle with sunflower seeds. Drizzle with a little more oil before serving.
  • Ingredients
  • Based on 4 servings
  • 150g Blueberries 1 x Sainsbury's Blueberries 150g
  • 4 slices Rye Sourdough, toasted 1 x Sainsbury's Wheat & Rye Sourdough Half Bloomer Bread, Taste the Difference 400g
  • 2 tbsp Sunflower Seeds 1 x Sainsbury's Sunflower Seeds 100g
  • 15 leaves Fresh Basil Leaves, picked 1 x Sainsbury's Fresh Packed Basil 30g
  • 2 Ripe Avocado, smashed 1 x Sainsbury’s Medium Ripe & Ready Avocados x2
  • 1 Lime, zest and juice 1 x Sainsbury's Limes x1
  • 0.5 Green Chilli, finely chopped 1 x Sainsbury's Green Chillies 65g
  • 3 tbsp Extra Virgin Olive Oil, plus extra to serve 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 150g Feta Cheese 1 x Sainsbury's Greek Feta Cheese 200g
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