Posts tagged avocado

Home-made Burgers

June 13, 2020 Comments Off read Meat

ate night burgers on a Friday after what has been the busiest work week since lockdown! Its a blessing not to have to waste time commuting home after a busy day so I could move from desk to kitchen to beer in hand within minutes of shutting down the emails! I’m not your classic burger fan but I’m not sure why. I like to eat slowly and find that burgers are often a food that you inhale?! I’ve always preferred to eat mine without the top bun like an open sandwich with a knife and fork!

You can pimp your burger fillings as you like, I’ve listed a few suggestions below. I always try to add a gherkin for the flavour, some lettuce for crunch and some avocado for indulgence and extra healthy fats! Add cheese if you like. When it comes to sauces I’m usually a faithful T sauce user but I recently discovered an amazing burger sauce from M&S (below) that ticked off my craving for both sauce and gherkin!

A few burger tips – don’t go low on the mince fat content. Use minimum 12% which I did here but 20% works well. If you can, get your mince from the butcher where you can be a bit picker on the fat choice. Don’t season the burgers mix too much, rather season the outside well before cooking. Don’t be tempted to overcook, keep checking as you go. Also don’t undercook – call me boring but ideally you should be fully cooking any mince for safety but you also won’t get the same benefit from a ‘pink centre’ as you will a steak so its pointless in my eyes..

Serves 2-4 (makes 2 large, and 2 small burgers)

500g good quality beef mince (minimum 12% fat)
Bunch flat leaf parsley, chopped finely
1 shallot, chopped finely
1 heaped tsp smoked paprika
Burger buns – whatever your preference.

Combine the ingredients in a large bowl with some pepper and only a little pinch salt.
Do not pound the meat together just gently mix handling lightly or you’ll have dry solid burgers!
Gently bring the meat together into 4 burgers – I make 2 larger ones (2.5cm high) and 2 x smaller ones. Place on a plate and chill for about 20 minutes.
Before cooking (on the grill/BBQ) season the burgers well on the outside with salt. Cook, ensuring a good amount of colouring on the outside as this is where the flavour is. (About 4 minutes each side depending on the size but keep an eye on them.)
I like to lightly grill the burger bun and then dip (inside surface down) in the cooking juices of the burgers before serving.

Side suggestions

Sliced avocado
Litte gem lettuce
Grated mature cheddar cheese
Pickled red onion – chop 1 x red onion thinly. Put in a shallow bowl and spoon over 4 tbsp white white vinegar and 1 tsp sugar. Let sit for 30 minutes.
Homemade chips – chop 2 large potatoes into chips. Season, scatter over 1 tsp of dried rosemary and drizzle with a little oil. Roast at 190 for about 30 minutes until golden and crunchy.
Chopped gherkins. I actually bought the below sauce from M&S which was incredible. I think it made the burgers!

Sweetcorn Fritters & Smoked Salmon

April 25, 2020 Comments Off read Vegetables and Salads

elieve it or not, I posted this recipe in 2012 and have been making fritters almost weekly. It’s such a faithful fritter recipe and can be paired with many ‘toppings’ for any meal time (see below). Feel free to even chuck in any leftover fridge ingredients such a diced chorizo, cubed feta or even some bacon if you feel like it. I’ve disappointingly ventured into courgette fritter making but always end up with a watery soggy mess. My pea, mint and black pudding fritters come a close second and Ottolenghi’s Cauliflower & Cumin recipe is a winner if you’ve not attempted them. However sweetcorn is the one for me.

I have been pushing for “Isolation Friday date nights” to become the new norm in our new anti-social life as I search desperately to find something to look forward to in the week and focus my creative mind on. This week was my turn and we “went”….beer tasting (in our living room)! It felt good to support my local craft beer store (Ghost Wale) which I’m ashamed to say I’d never been to before now. So I ‘click & collected’ 5 new beers and set up a flight of interesting beers.

Given we eat these fritters on a weekly basis, I was keen to indulge in a favourite comfort recipe to match our beers as we ate and drank away our Friday night after a pretty busy week working and destroying my leg muscles doing squats on the balcony!

These can be eaten for breakfast (top with smoked salmon, grilled chorizo, poached eggs, hollandaise etc); lunch snack with a salad or dinner as I’ve done here. Guacamole makes a great addition with some slices of grilled halloumi to keep it vegetarian!

Makes about 8 fritters

300g frozen sweetcorn
4 spring onions
Large bunch coriander, chopped
1/2 red chilli chopped OR 1 tsp chilli flakes
40g plain flour
40g polenta
1/2 tsp baking powder
50g grated cheese (I use half cheddar, half parmesan)
2 large eggs, beaten
Smoked salmon to serve
1 lemon
1 lime
1 x can black beans
1 x avocado, diced
2 large tomatoes, dressed and chopped
Creme fraiche OR Greek yoghurt to serve.

Make the fritter batter firstly by bringing the corn to the boil in a saucepan and simmering for a few minutes. Drain well and leave to cool.
Mix the spring onions, half the coriander, chilli, flour, baking powder, polenta, cheese and a seasoning of salt and pepper in a large bowl.
Add about 1/3 of the sweetcorn to the bowl. Blend the other 2/3 in a food processor until chunky but blended. Add this to the mixing bowl and stir well.
Mix in the 2 beaten eggs thoroughly until the mixture is a good thick batter.
Assemble the black bean salad by draining and rinsing the black beans and adding them to a serving bowl. Add the avocado, the tomatoes, the other half of the coriander and some good seasoning. Squeeze over the juice of the lime and stir to combine.
To make the fritters, heat a tbsp of sunflower oil in a large non-stick frying pan. When hot, add a few spoonfuls of batter at a time for each fritter into the hot oil and cook the fritters for a few minutes each side until they are golden on the outside but cooked through. Drain on kitchen towel once cooked. Continue with the rest of the batter.
To serve, stack 2-3 fritters per person and top with some smoked salmon slices. Spoon over a dollop of creme friache or greek yoghurt and squeeze over the juice of a lemon and some cracked black pepper.
Serve alongside the black bean salad!

Roasted Spicy Chickpeas & Smashed Avocado

June 15, 2018 Comments Off read Uncategorized

t is only in writing this now that I realise how few ingredients are in such a winning recipe and one that also looks so aesthetically pleasing and tempting to devour. This recipe is so time efficient and labour friendly but it is a really lovely mix of flavours and textures. Not to mention (again) that it is rather pretty with all the colours. A great quick and pleasing fix for an impromptu guest of a date night that you’d rather be buying take-out for.

I sometimes end up cooking with ingredient combinations simply because they look beautiful together. And this one helpfully also taste amazing. Creamy rich and vibrant avocado topped with crunchy and spicy ‘pop corn’ like chickpeas.

I’d also highly recommend making a double batch of chickpeas and keeping some aside for lunches or snacking when these cool and crisp up. They make a good nibble with a glass of bubbly. The avo/guacamole mixture and the chickpeas also makes a great open sandwich topping on toasted rye or soda bread. Or simply with friend halloumi or stuffed in a burger bun. The options are endless!!!

Serves 2

1 x can chick peas
2 x ripe avocados
1 lemon
1 large bunch coriander, finely chopped
1 tsp ground cumin, coriander, smoked paprika, chilli flakes
1 large handful pumpkin seeds
2 x salmon fillets

Preheat the oven to 220°C.
Start by draining the chickpeas and rinsing. Dry off as much excess moisture as you can and pat dry with kitchen towel (don’t worry too much about this).
Tip them into a bowl and add the ground spices, salt and pepper and a good splash of sunflower oil and toss to combine.
Tip onto a roasting tray and roast in the oven for 30-35 minutes (cooking time will depend on the size of peas). Check during cooking and toss them around. They should be roasted, golden and turning crisp.
Meanwhile, mash the avocado in a bowl until smooth. Add all but a handful of the coriander, the juice of half the lemon and some seasoning. Mash together then set aside.
When the chickpeas are ready, remove from the oven and set aside to cool slightly.
Heat a frying pan until hot and add the pumpkin seeds (dry pan). Toast until they start to turn brown and make a popping sound. Remove from the heat when this happens and add them to the chickpeas. Heat the pan again hot, almost smoking. Season the salmon and then add to the pan skin side down to crisp the skin. After 30 seconds or so, turn to sear the flesh side. Sear the edges too then pop the salmon into the oven and cook for 7 minutes.
Add the final handful of coriander to the chickpeas when they have cooled slightly.
When the salmon is ready, plate up! Place half the avocado in the middle of your serving dish and top with half the chickpeas. Add the salmon on top and serve with a good wedge of lemon for squeezing. (You can also serve this with a dollop of yoghurt if the spices are a bit punchy).

Chilli Avocado & Sumac Poached Eggs

September 6, 2017 Comments Off read Breakfast

his post is hardly a ‘recipe’ and at the risk of sounding pretentious, it’s hardly cooking. Pouch an egg, toast some bread and mash an avocado. If you’ve not nailed that one yet then this is the blog post for you (and guaranteed to woo any dates the morning after!). You can’t go anywhere for brunch these days, particularly in London, without the avocado on toast making a headlining appearance. And I’m one of the many who craves this in an cafe at the weekend whilst also being one that knows very well it can be eaten and thrown together quicker and significantly cheaper in the comforts of your own home. I’m sure we’ve all experienced a promising ‘smashed avo on toast’ (usually with a £3 side of ‘seeds’…yes seeds) only to find it bland, under seasoned and in need of a hearty splash of lemon.

So…make it at home! Here are my tips for my personal perfect recipe. Interchangable depending on taste but the basics are here. Excuse my ugly poached egg but as my mother always told me, its what on the inside that counts. And as long as its molten orange yolk then it can look as ugly as a…..*use imagination*.

With my conscious risk of again sounding pretentious, I’ve used some common ingredients here. I’ll admit its nothing original. But there’s a reason it on those brunch menus. Its yummy!

Ingredients – Serves 2

2 slices of bread, toasted (Your choice. Rye and sourdough being my favourite – must be smeared with smashed avo to the very edges – cafe pet hate)
4 eggs, fresh, room temperature
2 ripe avocados
1 lime
1 tbsp chilli flakes
2 spring onions, finely chopped
1 small bunch coriander, chopped
Approx 2 heaped tbsp mixed seeds (e.g. pumpkin, sesame, sunflower) – toasted lightly for a few minutes in a hot pan until beginning to pop.
1 tsp sumac

Cut your avocado in half and scoop out the flesh. Smash with a fork into a bowl.
Add the juice of 1 lime, the chilli flakes, spring onions and coriander. Season well with salt and pepper and smash all together. Taste, adding more lime/seasoning if needed.
Bring a pan of water to the simmer. Poach your eggs (suggested 2 at a time depending on pan size) for a few minutes until the whites have set and the yolks are still runny.
While poaching, toast your bread.
Slather the smashed avocado between the 2 toast slices. Scatter over the toasted seeds.
When the eggs are ready, pat dry any excess water on some kitchen towel then immediately sit on top of the toast and avo.
Scatter the eggs with a grinding of pepper and a spindle of sumac
Serve immediately while still warm and yolks runny.

Ultimate Cornbread

September 24, 2016 Comments Off read Extras, Vegetables and Salads

his recipe comes directly from Brad McDonald’s book ‘Deep South‘. After being lucky enough to dine in his awesome restaurant ‘The Lockhart’ before he packed up to open ‘Shotgun BBQ‘ I experienced the jaw dropping sights and tastes of his signature cornbread. Basted in thick honeyed butter bubbling at the sides in its case iron dish it was brought to the table disguised as a lemon drizzle!? And boy did it taste good. Its a bit simpler in flavour (and perhaps authenticity?) than my own signature version which you can find here which is full of sweetcorn for texture, chilli for spice and a bit of cheeky cheddar for tang. Whilst both have their own style, the winner here is the buttery honeyed topping. Slatered warm with salted butter this makes the perfect accompaniment to a hot bowl of soured cream drizzled chilli or simply a bucket of homemade fresh guacamole as I did here.

Having not yet tried Shotgun BBQ it will be my next fit spot…

I used a mini retro loaf tin to create these cute mini loaves perfect for individual portions. However I would also recommend using small loaf tin, one large one, or failing that a muffin tin! This recipe would make about 8 small muffins I think. But feel free to use any tin available – the depth will just mean the cooking tin will vary but if you stick to 25 minutes or so first starters and a knife inserted into the centre is clean then voila!

Ingredients

150g plain flour
150g polenta/cornmeal
25g soft light brown sugar
4g baking powder
Large pinch salt
225ml milk
2 large eggs
20g butter, melted
30g lard
50g unsalted butter & 50g runny honey

Preheat the oven to 200°C and place a small knob of lard in each tin
Combine the dry ingredients in a large bowl
Add the wet and mix well to combine
Spoon into the muffin tins/loaf tin (allowing room for rise)
Bake for about 25 minutes until golden. A knife inserted into the middle should come out clean
While they are baking, combine the honey and butter for the topping in a saucepan and melt to combine
When the loaves are ready baste in the hot honey butter and then return to the oven for a few minutes
After this time, remove from the oven and serve immediately, hot and buttery!

I served mine with guacamole – see here but a chilli would also go down a treat.

Marmite Bread

March 24, 2016 Comments Off read Breakfast, Extras

ove it or hate it bread perhaps would be a more fitting name? Now if like my family you’re partial to the odd toasted crumpet with marmite then you’ll understand the inspiration behind this bread. A rival to match an English muffin with soft poached egg is an airy warm and marmite covered crumpet with its pillowy wholes allowing the unctuous yolk to ooz through the gaps. So why not make use it in bread?

And trust me, if you’re a ‘love it’ personality then simply the act of toasting a cheeky slice of this hearty bread invites an aroma throughout the house that will have your most mature cheddar running from the fridge, willing at mercy to be sliced and lathered onto this tempting creation…..don’t knock it until you’ve tried it.

Makes 1 loaf

480g brown wholemeal strong bread flour
40g molasses
7g dried yeast
Large pinch salt
2 tbsp marmite

Start by combining the flour, a large pinch of salt and the molasses in the bowl of a food processor and blend until combined.
Measure out 100ml of warm water and mix in the yeast, whisking until combined and fully dissolved.
Add this to the mixer with another 200ml of water or so and mix until just combined.
Add the marmite and pulse until incorporated
Tip the mixture out onto a floured surface and knead for a good 10-15 minutes until the dough is springy, elastic and soft.
Place in an oiled bowl, cover with cling film and place in a warm place until double in size (around 2 hours). I like to turn the oven on low before beginning the recipe then switch it off when its warm and this way it creates an ideal environment for the first prove.
Once doubled in size, turn out onto a floured surface and knock out the air. Knead again for about 5 minutes before shaping into an oblong and placing in a greased loaf tin. Prove again until doubled in size.
Preheat the oven to 180°C when ready to bake and bake the loaf for about 35-40 minutes until cooked and hollow sounding when tapped on the base. Leave to cool before slicing.

You can certainly be creative on the options for serving this bread! Toasted topped with smashed avocado and a soft poached egg as done here, or for a more decadent choice butter the outside of two slices and fill with grated mature cheddar and griddle in a pan or on a panini maker until toasted and melted.

Urfa Chilli Salmon, Polenta Chips, Smashed Avocado

February 21, 2016 Comments Off read Extras, Seafood

ts been a long and draining week at work and with Saturday looming and the pressure to make the most of it I could think of nothing better than a casual blogging session in the kitchen to calm the stresses from the week and allow my mind to wonder onto the creative and less challenging. The biggest decision in this recipe was how big to cut the chips!? I went for big naturally.

On reflection, this dish is essentially Mexican fish and chips!? And its for the chilli lovers as its a spicy one so make sure you have a nice cooling beer to hand or at least some soured cream. My inspiration for this one was the cheeky jar of Ottolenghi’s ‘Urfa chilli flakes’ (see here) I received as a gift. What the ‘urfa’ are those you might ask!? Well they are a Turkish medium heat chilli with a smoky flavour. A lovely deep and purposeful taste great for barbecued meats, oily fish, roasted vegetables or chilli con carne. I used them here to coat some moist and succulent salmon fillets. Accompanied with some spicy crisp polenta chips and some smashed green avocado I felt like I bought a bit of Mexico to London. Hopefully one day I can bring a bit of London to Mexico!?

Serves 2

2 salmon fillets
2 tsp urfa chilli flakes
1 large avocado
2 spring onions, finely chopped
Large bunch coriander, chopped
Large bunch basil, chopped
1/2 green chilli, finely chopped
Juice 1/2 – 1 lime
100g fast cook polenta
500ml chicken stock or water
1 heaped tsp chilli flakes
Knob butter
Salt and pepper
Sunflower oil

Preheat the oven to 200°C. Oil a bowl/small baking tray or something appropriate to hold your polenta in and allow it to set before cutting into chips.
Start with the polenta. Bring the stock or water to the boil in a saucepan. Mix the polenta, chilli flakes and some salt and pepper in a bowl. In a gentle stream add this polenta to the stock in the saucepan, whisking all the time and turn the heat down to a medium low instantly. Whisk continuously for about 5-7 minutes until the polenta thickens and bubbles. Add the butter and mix in well.
Pour the mixture into the oil lined tray spreading it out into an even layer of about 2inch thickness. Quickly chill by placing in the freezer for 5-10 minutes and then in the fridge and cooling completely until set.
Meanwhile mix the urfa chilli flakes and some salt and pepper with a tablespoon of oil. Rub this on the salmon fillets and leave to marinade at room temperature.
Next, cut the avocado into chunks and use a fork to mash into a chunky paste. Season and then add the spring onion, herbs, lime juice and combine into a chunky paste. Check the taste and add more lime if needed.
When the polenta has set, turn it out onto a chopping board dusted with lots of excess polenta. Chop the set polenta (which should be the texture of halloumi!?) into chip sized chunks and roll in the excess polenta.
Heat a frying pan on a medium high heat and fry the chips in a few tablespoons of sunflower oil until golden brown all over making sure they don’t stick to the pan or catch. Once crispy remove from the pan, scatter with flaky sea salt and set aside to keep warm.
In the same pan cook the salmon on a high heat skin side down for about 1 minutes to crisp the skin. Turn to char the flesh side for about another minute or so before placing in the oven skin side down to finish cooking for no more than 5 minutes to ensure it remains succulent and just pink.
To serve, top the chips with the salmon and spoon on a generous quenelle of avocado. Scatter with extra coriander and chilli flakes if you like

Have some beer or soured cream to hand…

Baked Hummus

January 24, 2016 Comments Off read Extras, Vegetables and Salads

ealthy’ food could not be more in our face at the moment with celebrity chefs in the media, tortuous instagram or yet another cookbook launch. While some are giving out a positive message on the whole I can’t help but feel that those that are taking it to the extreme are frankly just quite annoying? What ever happened to a balanced diet I don’t know. Some fads I have kindly embraced – avocado toast for example with lashings of lemon and maldon salt, but at this time of year the thought of a raw pizza (whatever that is…a cracker I think!?) washed down with a kale and spinach juice sends icy and fun-killing shivers down my spine. What with January being plagued with this health theme and matched with the chilly winter weather we’ve been experiencing lately I am craving warmth from soups, stews and slow baked dishes which by all means can be healthy too.

Take the humble, versatile and much loved hummus. Warm and familiar when deep fried as falafel, there is nothing stopping it being baked and devoured ‘fondue style’? And yes, you are more than welcome to imagine you are enjoying a fondue….just with far less milk, fat and cheese hangovers. Eat as you would fondue or enjoy smothered on your favourite toasted bread.

A delicious, healthy adaptation for the winter weather.

Serves about 4

1 can drained chickpeas (250g approx)
1 heaped teaspoon cumin seeds (dry toasted and then ground)
1 teaspoon spice mix (see here – optional)
2 tbsp olive oil
Juice 1 lemon
1 tbsp tahini
3 tbsp thick yoghurt
Seasoning
Handful pine nuts
1 tbsp butter

Preheat the oven to 200°C.
Place all the ingredients (except the pine nuts and butter) into a food processor and blend until thoroughly smooth. You may need to scrape down the sites a few times.
Add more yoghurt or oil to vary the constancy to your liking.
Spoon the hummus into a small ovenproof serving dish or bowl
Heat a large frying pan and dry toast the pine nuts until golden. Add the butter and remove from the what while it browns and melts.
Top the hummus with the buttery nuts and place in the oven for 25-30 minutes.
The mixture will warm and turn golden. If you use a thin consistency it may even rise a little.
Serve with crudités, warm toasted pitta breads, rye bread etc.

This is lovely served warm as a shared starter with crudités or warm pittas. Alternatively as a light lunch I had mine smothered on lemony avocado on toasted rye bread and sprinkled with flaky salt…..

Pea and Avocado Dip with Sprouted Olive Oil Crackers

August 10, 2015 Comments Off read Extras, Vegetables and Salads

irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!

They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.

Makes about 15 dependant on size (adapted from Ottolenghi)

250g ‘Rude Health Sprouted Whole Spelt Organic Flour’ (or plain flour)
1 tsp baking powder
115ml water
25ml olive oil, and extra for the top
1/2 tsp maldon salt
3 tsp fennel seeds
Pepper

Preheat the oven to 220°C and line a large tray with baking parchment.
In a large bowl or food processor combine all the ingredients except for the salt until you have affirm dough.
Leave to rest for 30 minutes or so in the fridge.
When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
Leave to cool on a wire rack before enjoying with a dip or choice.

Pea and Avocado Dip (Serve 4-5 as a starter/nibble)

I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….

150 peas, defrosted or fresh
1 lime, juice
1 crushed garlic clove
1 tbsp creme fraiche
15g pistachios
1 avocado, chopped into chunks
1 tsp spice mix (see here)
60g feta cheese
Handful mint leaves
Chives, dill and chilli oil to garnish

In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
Add plenty of seasoning and then add the feta cheese and avocado.
Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
Serve scattered with chopped dill and chives and drizzled with chilli oil

Nori hummus and raw slaw Wraps

July 20, 2015 Comments Off read Vegetables and Salads

aw food (i.e. food that has not been cooked, treated or processed in any way above 115°F) seems to be all the craze at the moment with the idea that above this selected temperature food starts to loose essential nutrients, vitamins and minerals. However, with a background in physiological science and a keen interest in nutrition I am fully aware of the nutrients that our bodies need and so for me (although a keen health freak and yogi) it is hard to see the true benefits of a 100% raw diet. Saying that, dabbling in the craze can only leave you happy, full, and downright smug and righteous.

So last weekend in the hot and sunny weather and with the influence of Wimbledon’s top athletes competing as we ate, I took my sceptical mother to Nama, Notting hill an artisan raw food ‘oasis’ for lunch. And I was hugely pleased and excited by it! Albeit we chose well, I would not have been left as happy had I chosen the raw ‘pizza’ (courgette and walnut cracker base topped with vegetables). However, a hearty salad and a falafel raw ‘wrap’ left us nourished and smiling as we washed it down with pear, cucumber, cinnamon, maple and apple juice and matcha lattes.

So home again and inspired I headed to the kitchen to use some of Nama’s influence in my mid week dinner. Influence is the word here. This is not technically ‘raw’ but its a damn good compromise.

Makes about 4 (with leftovers)

1 small red cabbage
1 yellow courgette
1 green courgette
Large bunch mint, coriander and parsley
2 tbsp sesame seeds (lightly toasted)
1-2 limes
1 x hummus recipe
2 avocados
1 x packet roasted seaweed sheets (Nori sheets)

Spiced herby Hummus

1 can chickpeas
1 red chilli
1 bunch coriander and in addition, either mint, parsley, basil
1 garlic clove, crushed
1 red chilli, roughly chopped
Juice of 1 lemon
1 tbsp tahini
1 tbsp yoghurt
Salt and pepper
Splash of extra virgin olive oil
1 ½ heaped tsp of the following mix of ground spices (For the ground mix, toast 1tbsp of each fennel, cumin, coriander , black mustard and fenugreek seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop. Remove and grind in a pestle and mortar until fine).

Start with the vegetable ‘slaw’. In a processor, shred the cabbage and courgettes until fine and mix well. Finely chop the herbs and add these with some seasoning. Add the sesame seeds and lime juice and set aside.
Make the hummus. Place all ingredients in the bowl of a processor (expect the oil) and pulse to a coarse paste. You may need to wipe the sides down as you go. Add a splash of oil to loosen if you like.
Cut your avocados in halve and then slice each halve into chunky chip shaped sliced.
Now assemble! Spread a layer of hummus in the middle of a sheet of Nori. Top with the slices of avocado and then with a layer of slaw.
Fold the short ends in and then roll (with the long end facing you) the nori seaweed wrapper over the filling tightly and press together.
Slice in halve on the diagonal and enjoy!