Get the season off to a good start with this fresh menu. You’ll find the recipes in our September issue and download the free shopping list here
(Serves 4)
INGREDIENTS
FOR THE MINT VINAIGRETTE
1 clove garlic, crushed
15ml fresh mint
30ml mixed fresh herbs
5ml Dijon mustard
30ml white wine vinegar
15ml honey
45ml olive oil or avocado oil
salt and milled black pepper, to taste
1 small red onion, thinly sliced
FOR THE BABY SPINACH AND GRILLED AVOCADO SALAD
45ml olive oil or avocado oil
3 avocados, peeled and cut into lengthwise wedges
salt and milled black pepper, to taste
1 packet baby spinach leaves
125g strawberries, hulled
and halved
60ml pomegranate rubies
5 radishes, thinly sliced
30ml fresh mint, torn
METHOD
1. Make the vinaigrette just before you’re ready to serve. Grind the garlic using a pestle and mortar, or blender. Blend in the mint, herbs, mustard, vinegar and honey.
2. Gradually add the oil a little at a time, mixing well after each addition, until all of the oil has been incorporated. Season to taste with salt and pepper, add the onion and set aside.
3. Preheat a griddle pan or braai, until hot.
4. To make the salad, brush the oil over the avocado wedges and season with salt and pepper. Sear the avocado wedges for 2–3 minutes per side.
5. While the avocado is grilling, toss the remaining ingredients in the vinaigrette and arrange on a serving platter. Top with the warm avocado and serve at once.
Discover more Avocado recipes here at avocado.co.za