Avocado, tomato and pesto schnitzel salad
500g baby tomatoes, halved
2 tsp sea salt flakes
Pinch of sugar
½ tsp dried thyme
½ tsp dried oregano
60ml olive oil
3 tbsp chopped fresh parsley
240g dried breadcrumbs
4 chicken breasts, flattened
2 extra-large eggs, lightly beaten
2 avocados, sliced
4 hard-boiled eggs, quartered
100g feta cheese, crumbled
4-8 cos lettuce leaves
For the dressing
125ml sour cream or crème fraîche
4 tbsp mayonnaise
1 tsp sugar
1 tbsp pesto
1 Preheat oven to 200ºC. Place tomatoes on a roasting tray. Sprinkle with salt, sugar, thyme, oregano and half the oil, and bake until slightly charred at the edges. Switch oven off and leave in for 8-10 hours until dehydrated.
2 Combine parsley with breadcrumbs in a shallow bowl. Dip chicken breasts in beaten egg and then in breadcrumbs. Heat remaining oil in a large pan and cook chicken for about 5 minutes on each side or until crisp and cooked through. Cut schnitzels into strips and mix with tomatoes, avocado, boiled eggs and feta.
3 Beat all dressing ingredients together and season. Serve schnitzel salad on lettuce leaves with dressing poured over.
Avocado and goat’s cheese mousse
2 large, ripe avocados
Zest and juice of 1 lime
100g goat’s cheese
2 tbsp mayonnaise
3 tbsp finely chopped fresh coriander
60ml chicken stock
2 tsp powdered gelatin
1 extra-large egg white
1 Scoop the avocado flesh into the bowl of a food processor. Add the lime zest and juice, goat’s cheese and mayonnaise. Blend until smooth, season to taste, and stir in coriander.
2 In a pan, heat the stock and stir in the gelatin until it dissolves. Beat this into the avocado mixture.
3 In a separate bowl, beat the egg white until stiff peaks form and fold into the avocado mixture using a metal spoon.
4 Place the mixture in four ramekins or one serving bowl, cover with plastic wrap and refrigerate until it sets. Top with fresh coriander and serve with bread.
Avocado hummus on tortillas
250ml canned chickpeas, drained
125ml liquid from the canned chickpeas
½ cup tahini paste
2 avocados, sliced, plus extra to serve
1 garlic clove, chopped
Juice of 1 lemon
4 tortillas, toasted
Avocado or olive oil
Pomegranate pearls, to serve
1 Place the chickpeas, liquid, tahini, avocados, garlic and lemon juice in a food processor and blend until smooth. Season to taste and spread on toasted tortillas.
2 Dust with cumin and drizzle oil over. Serve sprinkled with pomegranate pearls and chopped avocado.
Avocado and banana ice cream with chocolate-pistachio wafers
2 ripe avocados, sliced
2 ripe bananas, sliced
1/4 cup runny honey
1 tbsp fresh lemon juice
300ml milk or coconut milk
385g can condensed milk
100g dark chocolate, chopped
50g ground pistachios
8 ice-cream wafers
1 Place the avocados, bananas, honey and lemon juice in a food processor and blend until smooth. Stir in milk and condensed milk.
2 Transfer to an ice-cream maker and churn according to instructions, then place in an airtight container and freeze until solid. Or freeze in an airtight container for about 3 hours, stirring every 30 minutes to break up crystals, then freeze until solid.
3 When the ice cream is ready, melt chocolate in a pan and place ground pistachios in a bowl. Dip half of each wafer into the melted chocolate and then in the nuts. Place on a wire rack to set. Serve with the ice cream.