It’s the end of August, it’s cloudy and feeling more like autumn, but it’s still summer, right? These bruschetta will definitely give you that summer feeling, even though the weather is not helping!

The fresh flavours, vibrant colours and the satisfying crunch of the bread, tick all the boxes for my ideal lunch (or starter). The combination of ingredients in this dish, may look a little strange, but trust me, it really works. The creamy avocado contrasts with the juiciness of the blueberries, and the lime zest brings the two together. The saltiness of the feta adds another dimension to the flavour. Give it a try, you won’t regret it!

Avocado, Blueberry and Feta Bruschetta

(Waitrose Kitchen magazine, May, 2014)

Ingredients

(Serves 2-4)

1 avocado diced

200g blueberries

Bunch of coriander

Bunch of parsley

½ green chilli finely diced

1 lime, zest and juice

3 tablespoons extra virgin olive oil

6 slices crusty bread

1 clove of garlic, halved

100g feta cheese

Method

• Mix the avocado , herbs, blueberries, chilli, lime zest and juice and oil in a bowl. Leave to marinate for 20 minutes.
• Toast or chargrill the bread, then rub both sides with the halved garlic.
• Pile the avocado mixture on the toasts and sprinkle over the feta cheese. Drizzle with more oil before serving.