“This salad is easy, fresh and full of goodness. The over-the-top ingredient list means there’s something for everyone, and the charred avocados are the cherry on top”
Serves 4-6
Ingredients
200g purple sprouting broccoli
300g cherry tomatoes
½ baby watermelon
1 head little gem lettuce
½ green pepper
½ red pepper
½ yellow pepper
½ cucumber
A handful of rocket
A handful of watercress
A handful of mixed salad leaves
300g marinated olives
6 baby cornichons
3 baby avocados
A handful of roasted, chopped walnuts and almonds, to serve
For the dressing
118ml of olive oil
1 tbsp balsamic vinegar
1 tsp grainy English mustard
½ tsp fresh red chilli, chopped
1 tbsp fresh dill, chopped
1 tsp maple syrup
½ tsp fresh cracked black pepper
1 tsp salt
Heat a medium saucepan full of water and bring to the boil. Blanch the purple sprouting broccoli for 1 minute, remove from the heat and plunge into cold water. Drain and set aside.
Combine all the dressing ingredients in a jar and give them a good shake. Set aside.
Slice the remaining vegetables, apart from the avocado, and set aside, then arrange your salad on a platter. Start with the leaves, then layer up the other vegetables.
Slice the avocados into halves and deseed. Heat a griddle pan over a high heat, then grill the avocados, cut-side down, until charred. Place on top of the salad and finish with a drizzle of dressing and a scattering of nuts.
“This celebratory dish is my take on a Scandinavian sandwich cake. If you’re serving for a dinner party, you can make it ahead and it will keep in the fridge for a few hours”
Serves 6-8
Ingredients
2 loaves of gluten-free white bread
2 tubs of beetroot and mint dip
2 tubs of chunky guacamole dip
180g marinated grilled peppers
3 tubs of houmous
To decorate
100g asparagus tips, blanched
2 heads baby gem lettuce
4 avocados, sliced
1 cucumber, sliced
3 baby peppers, sliced
A handful of cherry tomatoes, sliced
2 lemons, sliced
A handful of rocket
A small bunch of fresh dill
A small bunch of fresh basil leaves
Cut the crusts off the bread and arrange on a large plate in a rectangle shape. Cover with the beetroot dip, then another layer of bread. Cover with the guacamole,
then a layer of roasted peppers. Finish with a final layer of bread. Spread the plain houmous over the top and sides of the cake, smoothing with a spatula.
Now, get on with the decorating – the fun part! Stick the asparagus tips along the edges, and the baby gem lettuce leaves along the longer sides. Top with the avocado, cucumber, peppers, cherry tomatoes and lemons. Finish with the rocket, dill and basil, and garnish with edible flowers, if you like.
“The flavours in this dessert are really refreshing. Better yet, there’s no baking involved, so it’s really easy”
Serves 6
Ingredients
3 avocados
400g coconut yoghurt
60ml acacia honey or maple syrup
1 tsp vanilla essence
4 limes, zest and juice
For the crust
200g ground almonds
50g raw, shelled pistachios
50g desiccated coconut
60ml coconut oil
5 medjool dates, pitted
For the topping
4 passion fruits
100g raspberries
Peel, deseed and chop the avocados and add to a blender. Add half of the coconut yoghurt, the honey, vanilla essence and lime zest and juice. Blitz until smooth and creamy, then set aside.
For the crust, add all the ingredients to a food processor and pulse until it has a crumble-like texture.
To assemble, layer in six glasses, starting with the crumble then adding the avocado filing, raspberries, then crumble again. Finish with a dollop of the remaining yoghurt, the raspberries and the halved passion fruits.
Editor: Heather Taylor / Photographs and recipes: Bettina Campolucci Bordi