Av­o­cado ver­rines

BBC Good Food - - Health -

MAKES 16 (8 of each flavour – eas­ily dou­bled) PREP 20 mins NO COOK EASY

for the av­o­cado & to­mato lay­ers 2 ripe av­o­ca­dos, peeled and stoned (medium) 1/2 lime, juiced 2 large ripe toma­toes (225g) 1 very small shal­lot, quar­tered few shakes Worces­ter­shire sauce

1 tsp to­mato purée for the crab ver­rines 125g pack fresh crab­meat, a mix of white and brown meat

for the Mex­i­can ver­rines

1 small shal­lot, very finely chopped 220g can kid­ney beans, drained 1½ tbsp finely chopped co­rian­der

½ tsp ground cumin

1/2 lime, juiced sriracha, to serve (op­tional)

4 tsp bio yo­gurt smoked pa­prika, to serve 1 Very finely chop the av­o­cado, tip into a bowl and mix well with the lime juice. Roughly chop the toma­toes, then put them in a bowl with the shal­lot, Worces­ter­shire sauce and to­mato purée. Blitz with a hand blender un­til very smooth to make a coulis.

2 For the crab ver­rines, spoon half the to­mato coulis into glasses then top with half the av­o­cado mix­ture. Top with a lit­tle brown and white crab­meat. 3 For the Mex­i­can ver­rines, stir the shal­lot, beans, co­rian­der and cumin into the re­main­ing to­mato coulis, then sea­son to taste with a the lime juice and chilli sauce. Spoon the av­o­cado into glasses and top with the bean mix­ture. Will keep for up to one day in the fridge. 4 Dust the crab ver­rines with pa­prika. Top the Mex­i­can ver­rines with 1/2 tsp yo­gurt, then dust with pa­prika to serve.

GOOD TO KNOW gluten free

PER CRAB VER­RINES (8) 57 kcals • fat 4g • sat­u­rates 1g

• carbs 1g • sug­ars 1g • fi­bre 1g • pro­tein 3g • salt 0.2g PER MEX­I­CAN VER­RINES (8) 62 kcals • fat 4g • sat­u­rates 1g

• carbs 4g • sug­ars 1g • fi­bre 2g • pro­tein 2g • salt 0.2g

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