AV­O­CADO, FETA AND TOMATO BR­USCHETTA

Diabetic Living - - Mains -

It’s smashed avo on toast – the amped-up Christ­mas ver­sion.

PREPA­RA­TION TIME: 20 MINS

(+30 MINS STAND­ING) COOK­ING TIME: 5 MINS SERVES 4 (AS A STARTER)

2 toma­toes, seeded, finely chopped

2 green shal­lots, trimmed, finely chopped

1 Tbsp roughly chopped mint

1 tsp ex­tra vir­gin olive oil 1½ Tbsp freshly squeezed le­mon juice

Freshly ground black pep­per 1 small av­o­cado, flesh re­moved

4 x 30g slices sour­dough bread

or gluten-free bread

Olive oil cook­ing spray

1 clove gar­lic, halved

50g re­duced-fat feta, crum­bled

1 Com­bine toma­toes, shal­lots, mint, oil and 2 tea­spoons of the le­mon juice in a bowl. Sea­son with pep­per. Set aside for 30 min­utes to al­low flavours to de­velop.

2 Mash av­o­cado roughly with a fork in a small bowl and stir in the re­main­ing 1 ta­ble­spoon of le­mon juice. Sea­son with pep­per. 3 Pre­heat an oven grill on medium-high. Spray one side of the bread with cook­ing spray. Place un­der grill and cook for

2-3 min­utes each side, or un­til lightly golden. Rub top side (sprayed with oil) of bread with cut gar­lic. Cut each piece of bread in half cross­ways, if you like.

4 Spread mashed av­o­cado over the gar­lic side of each piece of bread. Then top with the tomato mix­ture and sprin­kle over the crum­bled feta. Serve the dish im­me­di­ately.

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