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Quinoa & Walnut Sourdough, Avocado, Native Dukkah, Lemon Myrtle Oil, Finger Lime

Serves 4

You’ll Need

Native Dukkah

500g macadamia, roughly chopped
50g sea salt flakes
25g puffed sorghum
25g puffed quinoa
20g wattleseed, ground
5g strawberry gum
5g pepperberry, ground

Lemon Myrtle Oil

100g spinach, chopped
1 bunch coriander, chopped
2 limes, zest
400ml, olive oil
5g, lemon myrtle, dried
5g, seal salt

To Serve

4 slices quinoa and walnut sourdough, fresh
200g native dukkah
2 avocados, sliced
2 finger limes, halved
30ml lemon myrtle oil


Native Dukkah

In a food processor, blend macadamia into small chunks. Transfer to a bowl, add remaining ingredients and mix together.

Lemon Myrtle Oil

In a small saucepan, bring oil up to 70°C. Pour oil into food processor and add remaining ingredients. Blend on high speed for 7 minutes. Strain oil through cooking cloth or fine sieve. Store in an airtight container in the fridge until use.


Arrange sliced avocado on sourdough. Sprinkle with native dukkah. Scoop pearls out of the centre of finger limes and sprinkle over the slices. Drizzle with a small amount of lemon myrtle oil.

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