135g pottle Mediterranean Beetroot and Feta Cream Layered Dip
1 pear, quartered, cored and thinly sliced
½ cup microgreens
1-2 tbsp dukkah*
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Brush the sourdough bread slices with a little olive oil. Cook in a pan until golden.
Spread a generous layer of Mediterranean Beetroot and Feta Cream Layered Dip onto the toasted bread. Top with pear slices and microgreens. Sprinkle over dukkah.
*Use store bought Dukkah or make your own. Here's a dukkah recipe.
Swap It Out
Replace pear slices with sliced avocado.
What do I need?
7-8 slices sourdough baguette (or ciabatta bread)
135 g pottle Mediterranean Beetroot and Feta Cream Layered Dip