So, so, easy. Look for ripe but still firm avocado; use plenty of lemon or lime juice; and don't mush it all up too much. It's good to still have itty bits of feta breaking up the rich creaminess of the avocado.
1 ripe avocado, halved and stoned
1 tbsp dill, finely chopped
1 tbsp mint leaves, chopped
Sea salt and pepper
1 tbsp lime or lemon juice
100g feta cheese, crumbled
Half red onion, finely sliced
100g cherry tomatoes, halved
2 thick slices toast
2 tbsp extra-virgin olive oil
Extra dill or mint for serving
Roughly chop the avocado and place in a bowl with chopped dill, mint, sea salt, pepper and lime or lemon juice. Smash roughly with a fork, then lightly toss with most of the crumbled feta.
Pile on to hot toast (buttered or brushed with extra-virgin olive oil), and scatter with remaining feta and extra dill or mint.
Toss the cherry tomatoes and finely sliced onion with extra-virgin olive oil, sea salt and pepper and serve on top or alongside.