There are many things I love about avocado’s. The look, the texture, the taste, the stone in the centre of it, perfectly round.  But most of all, I love the fact that, I can get my kids to eat anything by telling them if they don’t eat what I serve them next time it will be avocado and mushrooms. Sadly it this works, because they have not yet aquired the taste for avocados (yet). Maybe some day in the future. For now, I keep using it as a threat and there is more avocado for me.

Aside from the fact that it is a rather unique type of fruit, high in healthy fats, many beneficial effects on one’s health, they are also a sign of summer. This recipe is for that quick fix or part of a table decorated with small bites to eat. You can choose.

The smashed avocado will not brown, as long as you leave the stone in the container you keep it in, so you can make some, take it to work or on a picnic and serve in on sight.

If you are watching your carb intake serve it with a gem lettuce leaf in place of the toasted bread.

Enjoy!

What you need:

• 2 ripe Avocado’s
• Juice of 1 lemon (use half, taste and add teh second half if you feel it needs it)
• 1 Tbsp crushed feta
• Handful of roquette
• 1/2 Tsp chilli flakes
• 1 chilli pepper for garnish, very finely chopped
• Salt & Pepper for seasoning
• Slices of thick toast to serve (or a gem lettuce leaf if you want to go carb free)

What you do:

1. Cut lengthwise and de-stone the avocado
2. Spoon put the flesh in to a bowl
3. Smash it roughly with a fork
4. Add the lemon juice and the chilli flakes
5. Season to taste
6. Serve on the lightly toasted slices of bread
7. Add the roquette on top
8. Sprinkle to crushed feta pieces
9. Garnish with the chilli peppers

Enjoy!