AVOCADO MISO DIP WITH ROOT VEGETABLE CRISPS & DUKKAH SPICE MIX
20 g/2½ tablespoons blanched hazelnuts
20 g/2½ tablespoons blanched almonds
2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon dried mint
120 g/4 oz. avocado flesh (prepared weight)
1 tablespoon brown miso paste
1 tablespoon freshly squeezed lemon juice
2 teaspoons tahini
2 teaspoons extra virgin olive oil, plus extra to serve
1 small garlic clove, crushed
sea salt
ROOT VEGETABLE CRISPS/CHIPS
2 medium beet(root)s
2 medium parsnips
olive oil, for roasting
sea salt
a mandolin grater
2 baking sheets lined with parchment paper
Serves 2
You can buy a packet of root vegetable crisps/chips if you’re pushed for time, but if you’d like to make your own, first preheat the oven to 200°C (400°F) Gas 6. Peel, top and tail the beet(root)s and the parsnips (or any other root vegetable), then using the mandolin grater, cut into paper-thin slices. Pat dry with paper towels. Place in a bowl and toss lightly with olive oil to give them a very thin coat – not too much otherwise they will be soggy rather than crisp. Toss with a little sea salt, then lay out one by one and not overlapping on the prepared baking sheets. Roast for 5–8 minutes, keeping a sharp eye on them, as they burn easily. Remove and let cool completely before moving them to a bowl.
Reduce the oven temperature to 180°C (350°F) Gas 4.
Roast the nuts and seeds on separate baking sheets, the hazelnuts for about 5 minutes and the almonds and sesame seeds for 8 minutes. Let cool.
Meanwhile, in a dry frying pan/skillet over medium heat, fry the cumin seeds and coriander seeds for 1–2 minutes until fragrant.
In a food processor, blitz the spices, roasted nuts and seeds, dried mint and ½ teaspoon sea salt until finely ground. Be careful not to blend for too long, though, as the nuts will begin to release oils and it will turn from a powder to a paste. Carefully spoon the mixture into a bowl and set aside.
Blitz the avocado in the food processor with the miso paste, lemon juice, tahini, olive oil and garlic until completely smooth. Taste and adjust the seasoning if necessary.
Serve the vegetable crisps/chips in a shallow serving bowl.
Scatter some of the dukkah onto the avocado miso dip and drizzle with oil. To eat, dunk the crisps/chips into the dip and then into the remaining dukkah, which will cling nicely onto the wet dip.
½ small red onion, very thinly sliced
½ tablespoon red wine vinegar
2 peaches, stoned/pitted and cut into 2-cm/¾-inch wedges
olive oil, for brushing and drizzling
15 baby plum tomatoes, halved
1 avocado, peeled, stoned/pitted and chopped into bite-sized chunks
1 full-length slice sourdough bread
1 small garlic clove, halved
2 tablespoons extra virgin olive oil
1 bunch of basil, roughly chopped
1 teaspoon Thai red chilli/chili paste
freshly ground black pepper, to season
Serves 2
Place the sliced red onion in a bowl with the red wine vinegar and a pinch of sea salt. Toss together and set aside to let the flavours infuse.
Place a ridged stove-top griddle/grill pan over a high heat. Lightly brush the peach wedges with just enough olive oil to coat them. Add the peaches to the pan and cook for a couple of minutes until charred on one side. Flip over and cook on the other side. Transfer to a plate while you prepare the other ingredients.
In a large mixing bowl, gently toss the tomato halves and avocado chunks together with the peaches in 1 tablespoon of the extra virgin olive oil and a good pinch of salt. Set aside.
Toast the sourdough bread until golden brown and crunchy on the outside. Rub the garlic clove over the hot bread, then drizzle some olive oil over the bread and let soak in.
Finely chop the leftover garlic and add it to the tomato mix, with the chopped basil and vinegar-infused red onion slices.
For the dressing, combine the Thai red chilli/chili paste with the remaining tablespoon of extra virgin olive oil in a small bowl. Add this to the salad bowl and then tear the bread into the salad in rough chunks. Gently combine everything until well mixed. Taste and season with black pepper and more sea salt if needed. Pile the panzanella onto a flat serving dish and serve.
2 large (or 4 small) slices sourdough, whole grain or sprouted grain bread
1 avocado, peeled, stoned/pitted and roughly chopped
1 spring onion/scallion, finely sliced
Everything Bagel Spice Mix (see Note – the whole batch will keep for up to 6 months in an airtight jar)
Serves 2
Toast the bread to your liking, then top with the avocado, dividing it evenly between each slice. Use a fork to mash the avocado, pressing it into the toast. Sprinkle with the sliced spring onion/scallion and finally with some of the Everything Bagel Spice Mix.
Note: For the Everything Bagel Spice Mix, toast 1 tablespoon sesame seeds in a dry frying pan/skillet over medium-low heat for about 5 minutes. Remove from heat to cool. Put 1 tablespoon each poppy seeds, dried garlic granules and onion powder and 2 teaspoons salt in an airtight jar and shake to combine.
½ teaspoon chilli/chili powder
1 lime, cut into wedges, plus extra to serve
2 ripe avocados, peeled and stoned/pitted
450 g/3 cups ice
180 ml/¾ cup freshly squeezed lime juice
1½ teaspoons agave nectar
250 ml/1 cup tequila
125 ml/½ cup Triple Sec
3 coriander/cilantro sprigs (optional)
1 tablespoon sea salt
Makes 4–6
Combine all the ingredients, except the salt, in a blender and blend until icy and smooth.
Place the sea salt on a plate. Dampen the rims of the glasses, then dip them in the salt. Pour in the margaritas and serve with lime wedges on the side.
40 g/3 tablespoons coconut oil
2 large ripe avocados, peeled and stoned/pitted
4 tablespoons/¼ cup unsweetened cocoa powder
4 tablespoon pure maple syrup
1 teaspoons/¼ cup pure vanilla extract
200 ml/¾ cup coconut milk
100 g/½ cup coconut palm sugar
2 rosemary sprigs, plus a few leaves to serve
about 15 raspberries
sea salt
Serves 4
Melt the coconut oil in a heatproof bowl over a saucepan of simmering water.
Add the avocados, cocoa powder, maple syrup, vanilla and a good pinch of sea salt to a food processor and blitz for a few seconds. Add in the melted coconut oil and blitz until completely smooth. Remove to a bowl, cover and refrigerate for at least 2 hours.
To make the caramel, place the coconut milk and coconut palm sugar in a saucepan over medium-high heat. Bring to a boil, stirring all the time, then reduce the heat, add the rosemary and a pinch of sea salt and simmer for 10 minutes, stirring on and off, until you have a thick, viscous caramel.
When ready to serve, warm the caramel and then spoon the set chocolate mousse in a misshapen mound onto the centre of a cold bowl or plate. Drizzle over the warm rosemary caramel, add a few raspberries onto each dish and scatter over some rosemary leaves and a very small pinch of sea salt to serve.
