avocados Archives

Boards and

Meze platter

30 minutes

Chilli recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Beetroot and goat’s milk cheese tart with granadilla dressing

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

400 g ready-prepared pastry
200 g goat’s-milk cheese
6 beetroots, cooked and sliced
2 avocados, sliced (optional)
24 asparagus spears, blanched and thinly sliced
chives, chopped, to garnish

For the dressing:

pulp of 3 granadillas
juice of 1 lime
2 t honey
1 T extra virgin olive oil

Method

Preheat the oven to 200ºC.
Roll out the pastry and divide into 6 rectangles. Place on a baking tray. Bake for 20 minutes or until puffed up and golden brown.
While still warm, spread over the cheese and top with the beetroot, avocado (if using) and asparagus.
Mix together the dressing ingredients and drizzle over the tarts. Sprinkle over the chopped chives.
Cook’s tip: If, as in this recipe, you need only the pulp and not the seeds, rub the granadilla through a sieve with a touch of hot water, which will help separate the pulp from the seeds.
Per serving: 2422.8kJ, 14.4g protein, 42.5g fat, 38.3g carbs
TASTE’s take:
The scented dressing also goes well with roasted chicken portions or grilled fish.

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Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Beetroot and goat’s milk cheese tart with granadilla dressing

Beetroot and goat’s milk cheese tart with granadilla dressing

Ingredients

Method