AVOCADO HOTCAKES
MAKES 4
“Havinga youngfamily,I’mconstantly
tryingtopackmorenutritionintodishes
thekids(andadults)alreadylove!This
recipeis verypopularin ourhousehold
andthehotcakesaregreattokeep for
easy snacks in the fridge.”
1 veryripemediumavocado
1 mediumbanana
2 eggs,plus2 eggwhites
2 tbsmaplesyrup or honey, plus extra
toserve
(^1) / 2 cup(140g)coconutyoghurt,
plusextratoserve
Zestof1 lemon
1 cup(150g)gluten-free plain flour or
buckwheatflour
1 tspbakingpowder
(^1) / 4 cup(60ml)coconut oil
125gblueberries
(^1) / 4 cup(35g)toastedsliveredalmonds
(^1) / 4 cup (40g) toasted pepitas
Placetheavocadoandbananainto
a bowlandmashwellwitha fork.
Separatethetwowholeeggsandadd
theeggyolks,maplesyrup,coconut
yoghurtandlemon zest, and stir well
tocombine.
Placealltheeggwhitesin a medium
bowlandwhisktosoftpeaks.Gentlyfold
theeggwhitesintotheavocadomixture,
thenaddtheflourandbakingpowder.
Heata non-stickfrypanovera
medium-lowheat.Add1 tbscoconut
oilandspoonin^1 / 2 cup(125ml)hotcake
batterandspreadto1cmthickortoyour
desiredsizeandthickness.Cookfor
about4 minuteseachside,depending
onthesize.Keepwarm and repeat with
remaining batter.
Servewiththeextracoconut
yoghurtandscatterwithblueberries,
almonds,pepitasanda drizzle of
extra maple syrup.
AVOCADOFATTOUSH
SERVES4-6
“Fattoushhasa specialplacein myheart.
Wewouldmakeandeatthissaladvery
oftenthroughoutthewarmermonths,
interchangingingredientswithwhat
wasin thegarden.Avocadois a fantastic
additiontothesalad,givingit more
bodyanda creamy,sweet,richness
thatbalancesagainstthesourdressing,
tomatoes,crispraw vegetables
and flatbreads.”3 piecesLebanesebreadorpita(^1) / 3 cup(80ml)extravirgin olive oil,
plusextratodrizzle
Juiceof1 lemon
1 tbspomegranate molasses, plus extra
todrizzle
2 tspsumac
1 gemlettuce,leavespicked
12 cherrytomatoes
2 Lebanesecucumbers
8 mixedheirloomradishes
(^1) / 2 cupeachflat-leafparsleyand mint
leaves,roughlychopped
2 longgreenshallots, thinly sliced
2 avocados
1 tbsza’atar
100g Danish feta, crumbled
Preheatovento150°C.Placebread
ontwolargeoventrays,drizzleoliveoil
andseasonbothsidesofthebread.
Bakeforabout10-15minutesuntillight
goldenandcrisp.Coolthenbreak the
breadintosmallerpieces.
Tomakethedressing,placethe
lemonjuice,pomegranatemolasses,
oliveoilandsumacin a smallbowl.
Seasontotasteandwhisktocombine.
Placethelettuceleavesaroundthe
outsideofa largeshallowbowlor
platter.Cutthetomatoesandcucumber
intolargeirregularpiecesandthe
radishintoslices.Placevegetables,
herbs and long green shallot into a large
mixingbowlanddrizzledressingover
salad,seasonandgentlymix.
Justbeforeserving,cuttheavocado
intolargeslicesandmixthroughwith
abouthalfthecrispbread.Spoonthe
saladtotheservingbowlwiththe
lettuce.Topwithsomemorebread,
za’atarandfeta.Drizzlewith
pomegranate molasses to serve.
RAWSALMON,AVOCADO
ANDBEANS
SERVES 4
100gsashimi-grade salmon, cut into
cubes
200ggreenbeans,trimmed, blanched
andrefreshed
1 Lebanesecucumber,thinlysliced
2 longgreenshallots,thinly sliced
Baby herbs, to serve
SPICEDBLACKVINEGARDRESSING
(^1) / 4 cup(60ml)chillioil
(^1) / 3 cup(80ml)extravirginoliveoil
2cmpiece(10g)ginger,finelygrated
1 tbstoastedsesameseeds
2 tbs Chinese black (chinkiang) vinegar
GREENGODDESSSAUCE
(^1) / 2 cupcorianderleaves,
roughlychopped
(^1) / 2 avocado
2 tbseachhulledtahini and
naturalyoghurt
1 tspsesameoil
1 tbs lime juice
Forthedressing,whisktogetherthe
chillioil,oliveoil,ginger,sesameseeds
andblackvinegar.Setaside.
Forthegreengoddesssauce,in
a smallfoodprocessor,whizallthe
ingredientstogetheruntil smooth.
Chilluntilneeded.
Placethesalmon,beans,cucumber
andlonggreenshallotin a bowlandwith
one-quarterofthedressing,seasonto
tasteandtosstocombine.Dividegreen
goddesssauceamongplatesandtop
withsalmonmixture.Seasontotasteand
scatter with baby herbs to serve.
TOM WALTON.
96 delicious.com.au