SERVES 4-6 AS A SNACK
1½ ripe avocados, peeled, stoned, coarsely chopped ¼ red onion, finely chopped 1 cup packed coriander leaves and stalks, coarsely chopped juice of 1½ limes 1 jalapeño chilli, chopped 2 teaspoons sea salt 2 tablespoons sour cream 2 tablespoons pomegranate seeds microgreens (optional) and tortilla chips to serve
Put the avocado in a blender with the red onion, coriander, lime juice, jalapeño and sea salt. Blitz until smooth. Spoon into a serving bowl, top with the sour cream, pomegranate seeds and microgreens, if using, and serve with tortilla chips.
WINE A lively rosé. Go for the Sileni Estate Selection Ridge Pinot Noir Rosé 2016.