POMEGRANATE GUA­CAMOLE

Cuisine - - GUEST CHEF -

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.

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