Avocado toast with sardines, pico de gallo and feta cheese

Preparation

For the pico de gallo, wash the tomatoes, remove the seeds and dice them finely; roughly chop the coriander and the spring onion, place in a bowl and add the lime juice and a little salt, mix together and set aside.

Meanwhile, toast the slices of bread. Peel the avocados and mash them with a fork, then add lime juice and salt.

Spread the mashed avocado over the toasted bread, top with crumbled feta cheese and drained sardines, add the pico de gallo and finish with chopped coriander.

Tip: Pico de gallo is a real lifesaver and can be kept ready in the fridge to add to salads, fish, vegetables, hummus…

To help it keep better, you can add a couple of tablespoons of olive oil.