Phenomenal Phoods

Favourite Blog Spot: Hawthorn

Ingredients:

• 1/4 cup chopped, roasted butternut squash (instructions for roasting butternut squash here)
• 1/4 cup cherry tomatoes, halved
• 1 avocado
• Squeeze of lemon juice
• Salt & pepper, to taste
• 1/4 teaspoon red pepper flakes
• Feta, for topping
• Sliced kalamata olives, for topping
• Your favourite bread (I used homemade rosemary bread)

Instructions:

1. Olive oil, for brushing the bread
2. Heat a small pan over medium heat and add the chopped squash and cherry tomatoes. Cook for 5 minutes until heated through.
3. Combine the avocado, lemon juice, salt, pepper and red pepper flakes in a small bowl with a fork, leaving some chunks of avocado.
4. Slice the bread and brush lightly with olive oil on one side. Toast in a toaster, pan or in the oven for a few minutes.
5. Top the bread with the avocado mixture, the squash/tomato mixture and then sprinkle with feta and olives to serve.