Pomegranate salsa, guacamole & goat’s cheese sourdough slices
Serves: 4
Prep Time: 5 mins
- 300g pomegranates
- 2tbsp fresh mint leaves, roughly chopped
- 2tbsp fresh flat leaf parsley, finely chopped
- 1/4 cucumber, cut into 1 cm cubes
- 1 small red onion, finely diced
- 1 green chilli, finely chopped
- 1tsp sumac
- 1tbsp extra virgin olive oil
- 2 avocados
- 1 lime, juice
- 4 slices sourdough bread
- 100g soft goat’s cheese
✓ 42
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 0.9 | 4 |
| Energy (KJ) | ||
| Fat (g) | 573 | 1496 |
| Saturated Fat (g) | 137 | 358 |
| Carbohydrates (g) | 8.3 | 21.5 |
| Fibre (g) | 2.2 | 5.6 |
| Sugars (g) | 14.2 | 37 |
| Protein (g) | 2.8 | 7.2 |
| Salt (g) | 4.8 | 12.5 |
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A super tasty, super easy slice of goodness. Enjoy this flavourful, nutritious toast for breakfast, lunch, or serve with crostini’s as an appetizer!
Method
In a bowl add the pomegranate seeds, herbs, cucumber, red onion and chilli to the bowl with a sprinkling of sumac and the oil. Season with a little sea salt and black pepper.
Half the avocados and remove the stone, scoop out the flesh into a bowl and mash with a fork. Add the lime juice and a little sea salt and mash until smooth.
Spread onto toasted sourdough and then top with the pomegranate salsa and sprinkle over the soft goat’s cheese.