Bread recipes

Tenderstem® broccoli braai salad

15 minutes

Christmas recipes

Bocconcini with cucumber juice dressing

Asparagus recipes

Asparagus-and-mozzarella phyllo tart

20 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Cheese recipes

Chicken escalope with slow-roasted tomatoes

35 minutes

Green salad of green and Tigarella tomatoes

Cheese recipes

Tostada with salad, cheese and chilli dressing

5 minutes

Avocado recipes

Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g strawberries, sliced into rings
2 ripe avocados
16 balls bocconcini
100 g walnuts, toasted
Sea salt and freshly ground black pepper, to taste
Flat-leaf parsley, chopped, to serve

For the dressing

140 g frozen redcurrants, defrosted
1 T brown sugar
2 T walnut oil

Method

Arrange the strawberries on a plate. Scoop out the avocado flesh and add it to the platter along with the cheese and nuts. To make the dressing, mix together the redcurrants, sugar and oil. Heat until warm. Spoon it over the salad. Season and scatter with parsley.

Per serving: 3319kJ, 26g protein, 67g fat, 22.27 carbs

TASTE’s take:
If you have some really good walnut oil, this is a great dish in which to use it. The tart berries cut through the creaminess of the avocado beautifully.

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Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

Ingredients

Method