a little olive oil
4 smoked turkey rashers
3 tomatoes, halved
2 slices wholegrain bread
1 tsp English mustard
1 small ripe avocado, stoned, peeled and halved
2 handfuls rocket
- Heat a non-stick frypan or chargrill pan and spray or rub with a little oil to lightly grease it. Cook the turkey rashers and tomatoes for a couple of minutes each side.
- Meanwhile, toast the bread, spread with mustard and squash half an avocado on each. Add the turkey rashers, tomatoes and rocket, and serve hot.