• Kerrygold® Spreadable 454g
  • 1 Courgette, sliced lengthways
  • 1 red & 1 yellow pepper, cut in large pieces
  • 1 red onion, sliced thickly in rings
  • 2 tbsp olive oil
  • Salt & pepper
  • 1 ripe avocado
  • A handful of baby leaf spinach
  • 100g feta cheese, sliced
  • 4 slices of sourdough bread
  • Jalepeno relish, to serve
Print recipe


  1. Brush the vegetables well with a little oil and season with salt and freshly ground black pepper.
  2. Cook the vegetables on a griddle pan until soft and lightly charred.
  3. Generously spread the bread with Kerrygold Spreadable Butter.
  4. Mash the avocado and spread on the buttered bread.
  5. Top with the chargrilled veg, feta and spinach.
  6. Add relish to the top slice of buttered bread, cover the filling and serve.


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