Avocado and roasted almond dip
SERVES 6 PREP AND COOK TIME 10 MINUTES 2 medium (500g) ripe avocados 1½ tablespoons flaked almonds, roasted, chopped coarsely (see Maggie’s tips) 1½ tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon crème fraîche or sour cream 1 Cut the avocados in half, remove the seeds and discard. Scoop out the flesh and place into a food processor. 2 Reserve 2 teaspoons of the almonds. Place remaining flaked almonds, the oil, lemon juice and crème fraîche into the food processor with the avocado; pulse until smooth. 3 Season to taste with sea salt and freshly ground white pepper. Place into a serving bowl, cover tightly and refrigerate until ready to serve. 4 Drizzle the dip with a little extra oil and sprinkle with the reserved almonds. Serve the dip with Fennel Flatbread (recipe below). Not suitable to freeze.
Fennel flatbread Avocado and roasted almond dip Avocado, roasted almond and olive oil dip For recipe, see page 152.