Houmous-topped avocado with tomato salad
Slice ½ small red onion and mix with 2 chopped tomatoes, a handful pitted olives, a squeeze lemon juice and a drizzle olive oil. Halve and stone an avocado and put each half onto a plate. Spoon houmous into the space where the stone was, then scatter over the salad. Drizzle with a little more olive oil, then serve with toasted ciabatta. Serves 2.