Small glasses of feta, avocado and tomato


Serves 4

  • 1 ripe avocado
  • 1 lemon
  • 100 g feta
  • 100 g full-fat Greek yoghurt
  • 2 ripe red tomatoes
  • 1 shallot
  • extra virgin olive oil
  • basil
  • chilli powder
  • salt and pepper


Place the feta in a blender with the Greek yoghurt and blitz to give a cream. Juice the lemon and strain the juice, then chop the shallot into rounds. Chop the avocado in half and remove the stone and skin. Now crush the flesh of the avocado and mix with the filtered lemon juice and shallot rounds. Finely dice the tomatoes and season with a tiny drizzle of oil, salt, pepper, 1 pinch of chilli powder and basil. Compose the small glasses: form a first layer of avocado purée, then a second of cream cheese and top with the diced tomatoes. Garnish with small fresh basil leaves and serve.

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