For the pistachio dukkah, scatter the sesame seeds in a small non-stick frying pan over medium heat. Cook, shaking the pan often, for 3-5 minutes or until lightly toasted. Add coriander, cumin and pepper. Cook, shaking the pan for a further 1-2 minutes until aromatic, remove to a bowl. Add the pistachios and salt to the spice mixture. Stir to combine. Set aside to cool.
Slice the Kumato® tomatoes into 1cm-thick slices and place onto a plate. Season with salt and pepper. Combine oil, vinegar, mustard and sugar in a bowl, season with salt and pepper, whisk until well combined. Spoon the marinade over the Kumato® tomatoes. Stand for 5 minutes if time permits.
Spread the avocado over the toast. Top with Kumato® tomatoes and sprinkle with 2-3 teaspoons of the dukkah.
TipDukkah will keep for 1 month in a clean airtight jar in the fridge