Gram Flour Bread Toasted with Banana
9th April 2015
Kallo brown rice cakes with Mackeral Pate
9th April 2015
Ingredients
- 3/4 large ripe avocado or 2 small
- 1 clove garlic crushed to a pur with a little salt
- 205 g green/red lentils
- 10 g cayenne pepper
- 10 g coriander chopped
- 7 g turmeric
- 1/2 red onion
- 1/2 tsp Swiss Bouillon
- 3 tbsp lime juice (2-3 limes)
CRUDITES and NUTS
- carrot (cut into sticks (1 carrot makes 8 sticks)
- Red pepper (cut into sticks (1 pepper makes 8 sticks)
- Yellow pepper (1 pepper makes 8 sticks)
- almond nuts
- hazelnuts
Servings:
Instructions
- Halve the avocados and remove the stone.
- Roughly chop the avocado flesh, then place it in a large bowl. Add the lentils cayenne pepper, lime juice, coriander and garlic pur (notice the absence of oil here).
- Mash the ingredients together lightly. Your aim is to blend them without losing the texture of the avocado. Heap the mixture into a serving dish.
- If you're not serving the guacamole straight away, place an avocado stone in the middle of it, which should stop the flesh browning for an hour or two.
- Serve1 heaped tablespoon of guacamole with 2 strips of each crudite and nuts on a plate.
