Divine avocado dish
This zesty creation will spice up your afternoon nibble platter
IT’S funny how some memories stay with us despite how insignificant they may seem at the time.
I have an avocado memory from when I was in Year Two. My mind conjures it every time I cut an avocado in half and attempt to remove the seed. It was a lesson in school about different fruits and their seeds. My mum was a relief teacher and she was teaching my class that day. She had only ever taught the class I was in once before.
I loved having her teach me even though a boy in the class called me the teacher’s pet. It was supposed to be an insult, but of course I was thrilled to think that I was the teacher’s pet. It would have been awkward if my mum liked the other kids in the class more than me. Anyway, we were doing the lesson outside, sitting around in a circle.
I can’t remember anything else about the lesson, but can clearly recall my mum removing the avocado seed and passing it around for all of the students to look at. We were amazed at the size of it.
It’s a funny little memory to have held on to, but a precious one as my mother died when I was 14. It makes me smile whenever I am cooking with avocados. And I love them dearly.
I love the taste and the texture. So when a friend said I should try to use up a bunch that were on the ripe side, I wasn’t going to say no.
I came up with this little gem of a recipe which is simple, but because of the beautiful colours, looks divine. You could add a few additions; dukkah, finely diced red onion or other herbs if you prefer.
Avocado, coriander and chilli dip
2 large ripe avocados Juice of 1 lemon 1 tsp cumin ½ cup coriander, chopped Zest of 1 lemon grated very finely 2 tsp harissa or chilli paste Garlic-infused olive oil Salt and pepper to season 200g sour cream Turkish bread, warmed
Cut avocados in half, remove seed. Remove flesh with a spoon and place it in a medium-sized mixing bowl. Using a fork, mashed it to your desired consistency. You can make it smooth or leave it a little lumpy depending on your preference. Add lemon juice, cumin, half of the coriander, half of the harissa, salt and pepper, a generous splash of the olive oil. Combine well and taste. Add a little more salt and pepper if needed. Place the avocado mix into your serving bowl, it should take up about two-thirds of it. Smooth it on top. In the remaining gap, carefully spoon in the sour cream. Smooth it on top and clean the edge of the bowl if needed. Sprinkle the remaining coriander in a line along the sour cream. Do the same with the lemon zest and remaining harissa. Crack some pepper over the top and serve with warm Turkish bread.
Grate your zest before you juice