BRUSCHETTA WITH AVOCADO AND FETA
Serves 2
1 Tbsp olive oil
4 slices sourdough bread
1 clove garlic
1 bunch cavolo nero or silverbeet
1 lemon
1 avocado
150g feta
1 handful pomegranat seeds
salt and freshly gound pepper
1. Heat a frying pan. Toast the bread on both sides, and then remove from the pan.
2. Cut the
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.
