This simple but stunningly tasty dish – I am a huge fan of simple and stunning when it comes to food, well actually most things – comes straight from the kitchen of scrumptious food alchemists – Milk and Honey.
This bright, fruity, rich and delightfully squelchy number was for a wedding buffet that called for ten different salads!
I’ve tweaked a bit (can’t be divulging all the secret sauce ingredients) although you’ll still be mopping up your plate with bits of bread with this version.
A tub of firm cherry tomatoes
A handful of roasted pine nuts
Extra virgin olive oil (optional)
Juice of three limes
Peel and chop avocado into large chunks. Slice tomatoes into halves. Mix avocado and tomato together. Then splash with lime juice and drizzle with the olive oil, add seasoning and mix through.
It’s easy to scale up amounts if you’ve got a few mouths to feed. I’m not keen on tomatoes usually, the only exceptions are flavourful cherry ones. However I would also try this salad using red and yellow peppers instead of the tomatoes. And maybe topped with a bit of mozarella cheese or a few sardines.
Serve on its own, with your bread of choice or as a worthy companion to a plain omlette or a couple of boiled eggs.
I’m a Londoner so Autumn = Fall for me.
I hated tomatoes as a child, hasn’t changed a whole lot.
I hated avocado as a child, now it’s a permanent star in my foodie hall of fame.