Roasted Tomatoes on Millet with Avocado and Feta Cheese

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


5 baby plum tomatoes (on the vine are best)
Olive oil
1 slice of millet bread
½ ripe avocado
1 tbsp chopped feta cheese
Zest and juice of half lemon
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp avocado or hemp seed oil to drizzle
Sea salt and black pepper


Pre-heat the oven to fan 220°C/425°F/Gas Mk 7. Place the tomatoes into a small baking dish and drizzle with a small amount of olive oil. Place into the oven for 10 minutes until they start to burst. Toast the millet bread. Cut the avocado in half and remove the stone. Scoop out the filling with a large tablespoon and place into a bowl. Mash with the back of a fork. Season with a small amount of sea salt and black pepper and then crumble in the feta cheese. Add half the lemon juice. Pile the cheese and avocado mixture on top of the bread. Grate over the lemon zest and sprinkle the seeds on top. Add the roasted tomatoes and drizzle with the avocado or hemp oil and the remaining lemon juice.

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