2 tomatoes, finely chopped
2 green shallots, trimmed, finely chopped
1 Tbsp roughly chopped mint
1 tsp extra virgin olive oil
1 ½ Tbsp freshly squeezed lemon juice
1 small avocado, flesh removed
4 x 30 g slices sourdough bread
olive oil spray
1 clove garlic, halved
50 g reduced-fat feta cheese, crumbled
- Combine tomatoes, shallots, mint, oil and 2 teaspoons of the lemon juice in a bowl. Season with pepper. Set aside for 30 minutes to allow flavours to develop.
- Mash avocado roughly with a fork in a small bowl and stir in the remaining 1 tablespoon of lemon juice. Season with pepper.
- Preheat an oven grill on medium-high. Spray one side of the bread with cooking spray. Place under grill and cook for 2-3 minutes each side, or until lightly golden. Rub top side (sprayed with oil) of bread with cut garlic. Cut each piece of bread in half crossways, if you like.
- Spread mashed avocado over the garlic side of each piece of bread. Then top with the tomato mixture and sprinkle over the crumbled feta. Serve the dish immediately.