Avocado salad with roasted red pepper dressing
1 red pepper
2 cloves garlic, left whole with skins intact
olive oil, to drizzle
50g/2oz ground almonds
5 tbsp extra virgin olive oil
1tbsp Dijon mustard
1tbsp Balsamic vinegar
1tbsp fresh coriander
150ml/ 1/4pint dry white wine
salt and freshly ground black pepper
2 large ripe avocados, peeled and stoned
1 packet mixed salad leaves
fresh coriander to garnish
Avocados are usually served cold, but quickly frying them develops the flavour and adds a new dimension.
You could also drizzle them with a mixture of olive oil, raspberry vinegar and a dash of balsamic vinegar over the top for a summery variation to this dish.
Preheat oven to 200C/400F/Gas 6
1 Place the red pepper and whole cloves of garlic on a baking sheet and drizzle with olive oil.
Roast until the pepper skin is starting to blacken and char and the garlic is soft when pierced with a knife.
Remove the skin and seeds from the pepper, retaining the juices and squeeze the garlic out of the skins.
2 Blend the red pepper flesh, reserved juice, garlic, ground almonds, 3 tablespoons of olive oil, mustard, balsamic vinegar and fresh coriander together until smooth.
3 Add the wine and blend until the desired consistency is reached. Season to taste, pour into a saucepan and set aside.
4 Cut the avocados in half and then into slices. Heat the remaining olive oil in a non stick frying pan and when hot quickly toss the avocados in the oil until heated through but not soft.
5 Heat the sauce gently over a low heat. Meanwhile, arrange the mixed salad leaves on four serving plates with the avocado slices on top. Drizzle the warm sauce over them and serve garnished with fresh coriander leaves.