Directions

• Hang the curd in a thin muslin cloth until all the water is drained out
  (This should take around an hour of hanging)
• Blend the cucumber, olive oil, honey, green chilli, black pepper and salt into a smooth paste
• Fold the paste in the hung yoghurt and keep aside.
• Chop the fresh baguettes into 1 inch thick round slices (around 8 pieces).
• Lightly toast them on both sides  until crisp.
• Cut the avocado to compliment the size of the bread toasts.
• On the toasted bread, place the baby spinach leaves, spread 1 tbsp. of the cucumber yoghurt, place the avocado and garnish with chilli flakes.
• Serve immediately.