INGREDIENTS

• Three small or two large slices of gluten-free bread
• One ripe avocado
• Juice from 1/4 lemon
• A pinch of chili flakes
• 50g (2oz) feta cheese, chopped into small cubes
• A heaped tablespoon of pomegranate seeds
• A few drops of balsamic vinegar
• Olive oil, just a few drops
• 1 teaspoon fresh chopped chives (optional)

METHOD

1. Prepare your bread (lightly toast if desired) and place it on a plate for the toppings.
2. Mash avocado with lemon juice, salt, and pepper.
3. Spread the avocado mixture evenly onto each slice of toast.
4. Top with feta, pomegranate seeds, chili flakes, and chives.
5. To finish, drizzle a few drops of balsamic vinegar and olive oil over each toast slice.

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