Avocados are usually served cold, but quickly frying
them develops the flavour and adds a new dimension. You could also
drizzle them with a mixture of olive oil, raspberry vinegar and a
dash of balsamic vinegar over the top for a summery variation to
this dish.
Method
Preheat oven to 200C/400F/Gas 6
1 Place the red pepper and whole cloves of garlic on a baking sheet
and drizzle with olive oil. Roast until the pepper skin is starting
to blacken and char and the garlic is soft when pierced with a
knife. Remove the skin and seeds from the pepper, retaining the
juices and squeeze the garlic out of the skins.
2 Blend the red pepper flesh, reserved juice, garlic, ground almonds,
3 tablespoons of olive oil, mustard, balsamic vinegar and fresh coriander
together until smooth.
3 Add the wine and blend until the desired consistency is reached.
Season to taste, pour into a saucepan and set aside.
4 Cut the avocados in half and then into slices. Heat the remaining
olive oil in a non stick frying pan and when hot quickly toss the
avocados in the oil until heated through but not soft.
5 Heat the sauce gently over a low heat. Meanwhile, arrange the
mixed salad leaves on four serving plates with the avocado slices
on top. Drizzle the warm sauce over them and serve garnished with
fresh coriander leaves.
Copyright The Vegetarian Society's Simply Good Food Published by
Harper Collins Illustrated 2000.
© The Vegetarian Society 2009
|
