Cocktail avos three ways

50g shelled pistachios salt and cayenne pepper

FETA TOPPING

50g feta crumbled 1 heaped tsp finely chopped mint 1 tsp squeezed lemon juice ½ tbsp olive oil

SEAFOOD TOPPING

50g cooked and peeled crayfish or shrimps 1 heaped tsp finely chopped flat-leaf parsley 1 tsp squeezed lemon juice ½ tbsp olive oil

TO SERVE

6 small or baby cocktail avocados

Whiz the pistachios in a food processor with a little salt and cayenne pepper for 4-5 minutes, until the crumbs are sticky and clinging together, without turning into a paste. Combine the feta topping ingredients in one small bowl and the seafood topping ingredients in another.

Halve and stone the avocados and divide the fillings evenly among the halves (making four halves with each filling). See below for a final flourish and some serving ideas.

Finishing touches

Combine 3 tablespoons olive oil and 1 tablespoon balsamic vinegar with some salt and pepper and drizzle over and around the avos. If the avocados are fairly small, serve 3 halves per person, with a green salad and toast alongside if wished. Otherwise serve as part of a summer spread for people to help themselves. If wished you can replace the seafood with chopped boiled egg, leaving out the lemon juice.