Rye Toast Bruschetta

INGREDIENTS:

• 100g of feta cheese, crumbled
• 4 tablespoons of natural yoghurt
• Juice of half a lemon
• 2 medium cooked beetroots, sliced
• 2 soft-boiled eggs, cut into wedges
• 2 slices of dark rye bread, lightly toasted
• 1 tablespoon of dukkah
• A handful of pea shoots, or similar salad leaves
• Freshly ground black pepper and salt to taste

METHOD:

1. Put the feta, yoghurt, lemon juice, a little seasoning and 2 tablespoons of cold water into a small food processor and whizz until really smooth.
2. Put a piece of toast onto each plate, cut in half and spread with some of the whipped feta, spoon over the beetroot slices, top with the boiled egg wedges and pea shoots.
3. Sprinkle over the dukkah and season with salt and pepper to taste.
4. Serve and enjoy!