- 1 dl/0.4 cups pomegranate seeds
- 75g feta cheese
- 10 fresh mint leaves
- 2 avocados
- 2 thinly sliced radishes
- 6 sliced cherry tomatoes
- chilli flakes – to taste
- olive oil
- 1 lemon
- sea salt – to taste
- 2 slices of bread – sourdough, multigrain, gluten free
Start by mashing up your avocados in a small bowl and season with sea salt (salt bae style!) to taste.
Thinly slice the mint leaves and add to the avocado mixture.
Slice and toast your bread.
Spread the avocado mixture across your toast and top with crumbled feta cheese, thinly sliced radishes, cherry tomatoes, pomegranate seeds, chili flakes, a squeeze of lemon juice and a drizzle of olive oil.
Liscus tip – poached, scrambled, fried or boiled eggs are a great addition to this meal if you’re looking for a protein boost