A Rice Bowl with Avocado, Radishes, Spring Onions, toasted Almonds and Flat Parsley
This is a delicious combination but just a suggestion, the base can be well seasoned egg or rice noodles, lentils, beans, quinoa, orso or freekah depending on taste, and the toppings a combination of what’s in the fridge and in season Makes 2 2 cups cooked Basmati or Jasmine rice 1 ripe avocado 4 radishes, sliced thinly 2 slim spring onions, thinly sliced salt and freshly ground black pepper 1 tablespoon toasted almonds or hazelnuts, halved or coarsely chopped 50g (2oz) cooked meat (optional) flat parsley sprigs and a few tarragon leaves if available
3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar Flakey sea salt and freshly ground pepper Sprinkle the dressing over the rice, toss, taste and divide between two bowls. It should taste highly seasoned. Top with diced cold beef, lamb or chicken, or cooked or smoked fish, if using.
Then peel, half and slice the avocado, arrange on top of the bowls. Sprinkle with the sliced radish, spring onion and meat or fish if it’s included. Drizzle with a little more dressing. Scatter with toasted nuts, flat parsley and tarragon sprigs. Taste and correct the seasoning, cover and keep cool until ready to eat.