Cut the pomegranate into quarters and remove the seeds, discarding any white membranes.
Peel the avocado and cream it with the lemon juice, salt and pepper.
Spread a generous layer of avocado cream on each gluten-free Sigdal oatmeal cracker.
Sprinkle with pomegranate seeds and pieces of feta cheese.
Finish by adding the chopped parsley and a drizzle of olive oil. Serve immediately.