What could be more deliciously indulgent than two kinds of chocolate, warmed and topped with a dollo...
2 slices sourdough rye bread
1 ripe avocado
extra virgin olive oil
2 pinches dried chilli flakes
2 pinches salt flakes
Cut the avocado in half, remove the pit and scoop the flesh out in small chunks.
Toast the rye bread and smear generously with the avocado.
Season with salt, sprinkle on the dried chilli flakes, squeeze over some lime juice and drizzle with oil.
By Karen Martini. This is a simple but delicious snack, ideal for breakfast or morning tea. If you want to dress it up a little, slicing the toast into fingers and adding a dollop of quark or fromage frais or some slithers of smoked salmon would be perfect.
Credits: Australia's Biggest Morning Tea
Photo Credits: Cancer Council