For a speedy meal, layer creamy, ripe avocados with sun-dried tomatoes and smother them with a simple lemony sauce to offset their richness, then top with crisped almonds. Serve with crusty bread and a green salad. Delicious!
*For flaked almonds, mix 25g roughly chopped unsalted peanuts with the Cheddar cheese. *For sun-dried tomatoes, use a 450g jar roasted red peppers, drained. *For flaked almonds and Cheddar, use 25g grated Parmesan or Italian-style hard cheese and 25g crunchy seed mix.
Don't be tempted to use under-ripe avocados, as they will have a slightly bitter taste. Perfectly ripe fruit will be just soft when pressed and have creamy flesh.