Bruschetta with avocado, feta, cavolo nero and pomegranate

Bruschetta with more toppings than usual, these make a perfect entree or afternoon snack.

Ingredients

1 Tbsp	Olive oil
4 slices	Sourdough bread (Main)
1 clove	Garlic
1 bunch	Cavolo nero, about 8 leaves, or use silverbeet (Main)
1	Lemon
1	Avocado (Main)
150 g	Feta (Main)
1 handful	Pomegranate seeds
1 to taste	Salt & freshly ground pepper

Directions

1. Heat a frying pan. Toast the bread on both sides, and then remove from the pan.
2. Cut the garlic clove in half and rub each slice all over on one side only.
3. Put the pan back on the heat, pour in 1 Tbsp of olive oil.
4. Then add the cavolo nero and stir until wilted, season and add a squeeze of lemon.
5. Top the toast with the wilted greens, and then add slices of avocado, crumbled feta and pomegranate seeds.
6. Sprinkle with a little salt and a grind of pepper.