Ava tasty Avo time with me

Ava tasty Avo time with me
Jenny Morris

Fooding Around with Jenny Morris

Easter time might be a time for eggs, but it is also the time for Avocado pears, and I have to say I much prefer an Avo to an Easter egg. Coming from Durban we always had an Avocado tree in our back yard and would be so excited when Avo season came around. We would have been waiting a whole year for them and I remember watching as each fruit got to the perfect size for picking. It would be off the tree in a tick, wrapped in newspaper and kept in a cool dark place to ripen.
Avocado pears are available all year round these days.

They are imported and kept in cold storage and offered at horrendous prices and almost always watery, bitter, bruised and black on the inside when they are not local and seasonal. Maybe we should go without and get back into enjoying what the seasons have to offer and not be disappointed every time we have spent days ripening an Avo for a special occasion.
I am going to make the most of the Avo season as I always do, so why don’t you join me and Ava delicious time with these wonderful fruits (yes, they are indeed fruits). I will be sharing wonderful Avo recipes with you over the next couple of weeks, get those taste buds ready.

Now let’s cook!

Avocado, naartjie and caramelised pecan nut salad, with poppy seed dressing

Serves 4 to 6

Ingredients:

FOR THE SALAD
6 ripe avocados, peeled & sliced
1 red onion, sliced
2 naartjies, broken into segments
100g caramelised pecan nuts

FOR THE DRESSING
¼ cup honey
¼ cup cider vinegar
¼ cup poppy seeds

Method:
Make the dressing by combining all the ingredients in a screw top bottle and shake to combine.
In a small bowl marinate the red onion for 5-10 minutes in the dressing.
Arrange the avocado on a platter, with the naartjies and nuts, pour the dressing and marinated onions over the salad.
Serve immediately.

Meal in a bowl – avocado, quinoa, chickpea warm “salad”
Serves 4 – 6

Ingredients:

  • 4 ripe avocados, peeled and quartered
  • 1 cup quinoa
  • 1 x 410g tin chickpeas, drained
  • 30g flat leaf parsley

Method:
Cook the quinoa by placing 1 cup quinoa in a pot with 2 cups water, bring to the boil, reduce heat to a simmer, cover and cook for 12 minutes until water is evaporated, fluff with a fork and the grains should be swollen and glassy.
Toss all the ingredients together, season with sea salt and black pepper, and serve warm with lemon wedges and olive oil.