Food doesn’t need to be complicated, sometimes keeping things fresh and simple is the best. This bruschetta works well as a starter, a lunch, a breakfast or even a dinner. Just add an egg if you want more protein than the feta provides! The flavours are light and fresh with creamy avocado to make it extra filling.

Sometimes I think I could live on things on toast alone, it’s just the perfect vehicle to so many of my favourite foods, it can be sweet or savoury (I’ve got zero preference between the two), light of heavy. Basically it’s the perfect food and this bruschetta recipe is the perfect example.

Basically a light salad topping bread it sort of turn the croutons on your salad idea upside down. You can make it in less than 5 minutes and the ingredients list is blissfully short. Writing anymore about a 5 minute recipe that’s essentially a riff on avocado toast seems pretty indulgent so let’s just speed this up and get to the recipe.

Serves 2- 4

Ingredients

1 zucchini, sliced into long ribbons with a mandolin or vegetable peeler

1 avocado, cut into 1cm cubes

200g marinated feta

1/4 cup fresh basil leaves, smaller the better, tear any large leaves

1 lemon, juice and zest

1 Tbs extra virgin olive oil

1/4 tsp black pepper

4-6 small slices of sourdough, lightly toasted

more extra virgin olive oil for drizzling

Directions

In a medium sized bowl toss the zucchini, avocado, feta, lemon juice, zest, basil, oil, and pepper.

Drizzle the extra oil over the toasted sourdough, top the sourdough with the zucchini mix and allow to sit for 5-10 minutes before eating. This will help allow the topping to moisten the bread slightly and all the flavours to come together.

HH. x