MISO GRILLED AVOCADO WITH SESAME SOBA NOODLES
SERVES 4
2 avocados, halved lengthwise
2 tsp sesame oil, plus extra to brush 270g soba noodles
2 medium zucchini, thinly sliced
into rounds
125g punnet enoki mushrooms,
trimmed, separated
1 tbs hulled tahini
1 tbs toasted sesame seeds,
to serve
1/ 2 cup coriander leaves
Dried chilli flakes, to serve
GLAZE
1 tbs maple syrup
1/4 cup (60ml) mirin
1/ 3 cup (80ml) soy sauce 11/ 2 tbs rice vinegar Juice of 1 lime
1 tsp white miso paste
For the glaze, place the maple syrup, mirin, soy sauce and vinegar in a medium saucepan over medium-high heat. Reduce for 5-6 minutes or until slightly thickened. Cool and whisk through the lime juice and miso. Season to taste.
Heat a chargrill pan over a high heat. Brush avocado with extra sesame oil. Grill, cut-side down, for 2 minutes or until lightly charred. Remove from the heat and brush cut side with a little miso glaze.
Cook the soba noodles according to packet instructions and place in a bowl with the zucchini. Toss the mushrooms in 1 tsp sesame oil and grill for 1-2 minutes or until just wilted. Place in the bowl with soba noodles and zucchini.
Place the remaining miso glaze in a bowl with tahini and remaining 1 tsp sesame oil. Season to taste and whisk to combine. Set aside until ready to use.
Divide the soba noodles among bowls, top with the grilled avocado and miso glaze dressing. Scatter with sesame seeds, coriander and chilli flakes, to serve.
AVOCADO HOTCAKES MAKES 4
“Having a young family, I’m constantly trying to pack more nutrition into dishes the kids (and adults) already love! This recipe is very popular in our household and the hotcakes are great to keep for easy snacks in the fridge.”
1 very ripe medium avocado 1 medium banana 2 eggs, plus 2 eggwhites 2 tbs maple syrup or honey, plus extra to serve 1/ 2 cup (140g) coconut yoghurt, plus extra to serve Zest of 1 lemon 1 cup (150g) gluten-free plain flour or buckwheat flour 1 tsp baking powder 1/4 cup (60ml) coconut oil 125g blueberries 1/4 cup (35g) toasted slivered almonds 1/4 cup (40g) toasted pepitas
Place the avocado and banana into a bowl and mash well with a fork. Separate the two whole eggs and add the egg yolks, maple syrup, coconut yoghurt and lemon zest, and stir well to combine.
Place all the eggwhites in a medium bowl and whisk to soft peaks. Gently fold the eggwhites into the avocado mixture, then add the flour and baking powder.
Heat a non-stick frypan over a medium-low heat. Add 1 tbs coconut oil and spoon in 1/ 2 cup (125ml) hotcake batter and spread to 1cm thick or to your desired size and thickness. Cook for about 4 minutes each side, depending on the size. Keep warm and repeat with remaining batter.
Serve with the extra coconut yoghurt and scatter with blueberries, almonds, pepitas and a drizzle of extra maple syrup.
AVOCADO FATTOUSH SERVES 4-6
“Fattoush has a special place in my heart. We would make and eat this salad very often throughout the warmer months, interchanging ingredients with what was in the garden. Avocado is a fantastic addition to the salad, giving it more body and a creamy, sweet, richness that balances against the sour dressing, tomatoes, crisp raw vegetables and flatbreads.”
3 pieces Lebanese bread or pita
1/ 3 cup (80ml) extra virgin olive oil,
plus extra to drizzle
Juice of 1 lemon
1 tbs pomegranate molasses, plus extra
to drizzle
2 tsp sumac
1 gem lettuce, leaves picked
12 cherry tomatoes
2 Lebanese cucumbers
8 mixed heirloom radishes
1/ 2 cup each flat-leaf parsley and mint
leaves, roughly chopped
2 long green shallots, thinly sliced 2 avocados
1 tbs za’atar
100g Danish feta, crumbled
Preheat oven to 150°C. Place bread on two large oven trays, drizzle olive oil and season both sides of the bread. Bake for about 10-15 minutes until light golden and crisp. Cool then break the bread into smaller pieces.
To make the dressing, place the lemon juice, pomegranate molasses, olive oil and sumac in a small bowl. Season to taste and whisk to combine.
Place the lettuce leaves around the outside of a large shallow bowl or platter. Cut the tomatoes and cucumber into large irregular pieces and the radish into slices. Place vegetables, herbs and long green shallot into a large mixing bowl and drizzle dressing over salad, season and gently mix.
Just before serving, cut the avocado into large slices and mix through with about half the crisp bread. Spoon the salad to the serving bowl with the lettuce. Top with some more bread, za’atar and feta. Drizzle with pomegranate molasses to serve.
RAW SALMON, AVOCADO AND BEANS SERVES 4
100g sashimi-grade salmon, cut into
cubes
200g green beans, trimmed, blanched
and refreshed
1 Lebanese cucumber, thinly sliced 2 long green shallots, thinly sliced Baby herbs, to serve
SPICED BLACK VINEGAR DRESSING
1/4 cup (60ml) chilli oil 1/ 3 cup (80ml) extra virgin olive oil 2cm piece (10g) ginger, finely grated 1 tbs toasted sesame seeds 2 tbs Chinese black (chinkiang) vinegar
GREEN GODDESS SAUCE
1/ 2 cup coriander leaves, roughly chopped 1/ 2 avocado 2 tbs each hulled tahini and natural yoghurt 1 tsp sesame oil 1 tbs lime juice For the dressing, whisk together the chilli oil, olive oil, ginger, sesame seeds and black vinegar. Set aside.
For the green goddess sauce, in a small food processor, whiz all the ingredients together until smooth. Chill until needed.
Place the salmon, beans, cucumber and long green shallot in a bowl and with one-quarter of the dressing, season to taste and toss to combine. Divide green goddess sauce among plates and top with salmon mixture. Season to taste and scatter with baby herbs to serve.