Creamy Avocado and Watermelon Toast Salad

Prep and Cook

Prep 10 minutes, Cook 10 minutes


Serves 1


2 slices Abbott’s Bakery® Farmhouse Wholemeal, torn
2 tsps light olive oil, plus 2 tsps extra to serve
1 cup watermelon, diced
½ avocado, sliced
80g feta, diced
1 tsp zaatar or oregano/dried basil
3 sprigs continental parsley, and lemon pepper to serve


  1. Preheat oven to 200°C. Grease and line an oven tray with baking paper (or alternatively can do in a fry pan) – (Alternative option to toast bread, spray with a little oil spray, season, then cut or tear it instead).
  2. Place the bread and oil in a small bowl. Season to taste and toss to combine.
  3. Spread in one layer onto the prepared tray and bake in the oven for about 5-7 minutes, stirring halfway through. Remove when golden and set aside to cool.
  4. In a separate bowl, combine remaining ingredients and lightly stir. Add croutons, drizzle with remaining oil, and stir again.
  5. Transfer the salad to a serving dish, season with sea salt and freshly ground black pepper, top with parsley sprigs.