SPINACH, AVOCADO & DUKKAH

Take your avocado toast up a notch with this recipe.

At first we were skeptical about Parmesan as the sole cheese for melting, but it works perfectly. And one-and-a-half teaspoons seemed that it would be too much dukkah, but you’ll want to use it all.

This Egyptian spice mix gives you salt, flavor and crunch. You can make your own, but we tested this recipe with Thyme to Garnish’s Dang Good Dukka, available at thymetogarnish. com.

Fern Green, author of“Melts,” chose to use dukkah in this recipe because it goes so well with avocado. She refers to it as a sandwich for the more adventurous grilled sandwich lover.

Spread mayonnaise on one slice of bread. Top with avocado. Sprinkle with dukkah and scatter Parmesan and basil over the top. Add spinach greens. Close the sandwich with second slice of bread. Spread butter on outside of both bread slices.

Heat skillet over medium heat and lay sandwich in pan. Cook 2 minutes or until bread is golden, then turn sandwich and heat until bread is crisp and Parmesan has melted. Slice in half and serve immediately. Serves: 1

Adapted from a recipe in “Melts” by Fern Green ($19.99, Hardie Grant Books).

Per serving: 647 calories (percent of calories from fat, 65), 24 grams protein, 34 grams carbohydrates, 7 grams fiber, 49 grams fat (10 grams saturated), 67 milligrams cholesterol, 1,258 milligrams sodium.

CONTRIBUTED BY KYLE BOOKS 2 slices multiseed bread 1 tablespoon mayonnaise 1/2 avocado, sliced 1 1/2 teaspoons dukkah 1/2 cup Parmesan shards 5 basil leaves Handful baby spinach leaves 1 tablespoon salted butter, room temperature