Quick Black Bean and Corn Salsa Toast

1. Prepare the Salsa

1. In a medium mixing bowl, combine the rinsed black beans, sweetcorn, diced red bell pepper, and chopped red onion.
2. Add the extra virgin olive oil, half of the fresh lime juice, ground cumin, and chili flakes (or smoked paprika).
3. Fold in most of the chopped coriander, reserving a small pinch for garnish.
4. Season with salt and freshly ground black pepper to taste. Toss gently until everything is evenly dressed and set aside to let the flavours meld.

2. Toast the Bread

1. Toast the slices of sourdough in a toaster, under an oven grill, or in a dry skillet over medium-high heat until deeply golden and crisp on both sides.

3. Season the Avocado

1. Halve the avocado, remove the stone, and scoop the flesh into a small bowl.
2. Add the remaining lime juice, a pinch of salt, and a crack of black pepper.
3. Mash coarsely with a fork, keeping a few chunks for texture.

4. Assemble and Serve

1. Spread the mashed avocado evenly across each slice of warm, toasted bread.
2. Spoon generous mounds of the black bean and corn salsa over the avocado layer.
3. Sprinkle the crumbled feta and reserved coriander over the top. Serve immediately with extra lime wedges on the side.