A Rice Bowl with Av­o­cado, Radishes, Spring Onions, toasted Al­monds and Flat Pars­ley

Irish Examiner - Weekend - - Food -

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.

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