Avocado Toast with Feta and Pomegranate Seeds

Ingredients

• 1 smallavocado, skin and stone removed
• 1 tablespooncoriander leaves, finely chopped
• Juice of ½lime
• To tastesalt and pepper
• 2 slicesrye sourdough bread, or bread of your choice
• 10 gfeta cheese, crumbled
• 40 gpomegranate seeds
• A fewcoriander leaves, for garnish

Instructions

1. 1

   Mash the avocado

   Use a fork to mash the avocado with the finely chopped coriander, lime juice, salt and pepper.

2. 2

   Toast the bread

   Toast the bread slices.

3. 3

   Add the topping

   Spread the avocado mixture over the toast, then crumble the feta on top.

4. 4

   Finish and serve

   Scatter over the pomegranate seeds and a few more coriander leaves.

What is avocado toast with feta and pomegranate?

Avocado toast is a simple breakfast built around toasted bread and mashed or sliced avocado. This version takes inspiration from Middle Eastern flavours, pairing creamy avocado with tangy feta, bright lime and sweet-tart pomegranate.

Rye sourdough gives the topping a sturdy, slightly sharp base, while the contrast between soft avocado, crumbly cheese and juicy seeds makes each bite varied.

Nutrition and macros by portion

The nutrition label shows one serving as written: 561 calories, 12g protein, 60g carbs, 34g fat.

The bread and pomegranate provide most of the carbohydrates, while avocado supplies much of the fat; feta contributes some protein and fat. For a more balanced plate, serve the toast with a portion of eggs or plain yoghurt and some fresh vegetables or fruit.

Choose ripe avocado

Ripe avocado: choose one that yields gently when pressed but is not mushy. It will mash easily with a fork and spread over the toast without needing extra liquid.

Coriander and lime: finely chopped leaves distribute through the avocado, and lime juice adds freshness. Add salt and pepper to taste, bearing in mind that feta will bring extra saltiness.

Get the toast right

Rye sourdough: its robust flavour stands up well to the rich topping. Use bread of your choice if you prefer, ideally slices firm enough to hold the avocado and garnishes.

Toast just before serving so the bread is warm and crisp when the topping goes on. If left to sit for too long, the avocado can soften the surface.

Balance the toppings

Feta: crumble it over the avocado rather than mixing it in, so its salty, tangy flavour remains distinct. The recipe uses 10 g, enough to add a little contrast without covering the other toppings.

Pomegranate: scatter the seeds over the feta for bursts of sweet-tart flavour and a juicy texture. Add the extra coriander last to keep the garnish fresh-looking.

Serve it straight away

The method takes about five minutes, with the toast and avocado prepared in quick succession. Mash the avocado while the bread toasts to keep the process moving.

This is best assembled just before eating. Serve it on its own for breakfast or brunch, or alongside a simple salad or fresh fruit.

Recipe notes & tips

• Mash the avocado with a fork so it stays slightly textured.
• Taste the avocado mixture before adding much salt, as feta is salty.
• Toast the bread until crisp enough to support the topping.
• Keep the lime juice in the mash to bring a fresh, tangy note.
• Add the pomegranate seeds just before serving to preserve their texture.

Variations

• Use another bread: try a sturdy seeded loaf if rye sourdough is unavailable.
• Add chilli: sprinkle over chilli flakes for a little heat.
• Swap the herbs: use finely chopped parsley in place of coriander.
• Add cucumber: serve with thin cucumber slices for extra freshness.
• Make it more filling: top with a poached or fried egg.

Common mistakes to avoid

• Using an underripe avocado: it will be difficult to mash, so choose one that yields gently to pressure.
• Over-mashing: the topping can turn paste-like; stop when it is creamy but still textured.
• Over-salting: feta adds saltiness, so season the avocado lightly and taste first.
• Letting the toast cool: the topping is best spread over freshly toasted bread.
• Adding toppings too early: assemble close to serving so the toast stays crisp.

How to store

This toast is best eaten immediately after assembly. If needed, refrigerate leftover avocado mixture in a covered container and use within a day; toast fresh bread and add the feta and pomegranate when serving.

Frequently asked questions