INGREDIENTS:

• 1/2 avocado, peeled and stone removed
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon chopped red chilli (optional)
• pinch of Celtic sea salt
• freshly ground black pepper
• 1–2 slices Gluten-Free Bread or Chia and Flaxseed Loaf
• 1 small handful of rocket (arugula) leaves
• 120 g (41/4 oz) tin sardines, smashed
• extra virgin olive oil, for drizzling

METHOD:

1. Place the avocado, lime juice, chilli, if using, salt and pepper in a bowl and mash together with a fork.
2. Toast one or two slices of your favourite gluten-free bread.
3. Spread the avocado mixture over the toast and top with the rocket and smashed sardines.
4. Drizzle with olive oil and serve with the lime wedges on the side.