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| Warm Avocado Salad with Roasted Red Pepper Dressing | |
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Serves 4 1 red pepper
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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. Copyright The Vegetarian Society's Simply Good Food Published by Harper Collins Illustrated 2000. |
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