Cut your pita pockets into triangles, before toasting in the oven until browned.
Mash together the avocado, lemon, salt and pepper in a bowl.
Once the pita triangles have cooled, add the avocado mix to the top of your pita triangles.
Thinly slice your red and green capsicums, before alternating them on top of the triangles. Sprinkle with chives. Serve with mini breadsticks or pretzel sticks as “tree stumps”!