Start by slicing your choice of toppings – I prefer lengthways slicing for my display but you can also chop into small pieces. Now slice the bread, toasting and keeping the slices ready on the serving plate. Lastly, keep the yoghurt (I use Total brand for this recipe) ready in a bowl and stir in the salt.
Now heat the oil on low heat in a small pan, add the mustard seeds, making sure they are resting in the oil (not in the bare areas of the pan). They will take around a minute to start popping. Once they’ve popped, take them off the stove and pour into the yoghurt. Stir the yoghurt thoroughly and taste it to check for salt.
Now simply spread the thick yoghurt mix into the slices of bread, add the slices of toppings and sprinkle with sesame seeds, paprika and watercress. Again all of these are optional. Instead of sesame seeds, you could use sunflower seeds.