Chickpea recipes

Pickled pear salad with chickpea fritters

25 minutes

Ciabatta toasts with baby button mushrooms and romesco sauce

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Curry recipes

Baked mussel and salmon coconut curry parcels

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Avocado recipes

Avocado soup with tomato salsa

Carrot recipes

Chilled raw carrot, orange and ginger soup

Fritter recipes

Sweet potato, baby marrow and butternut fritters

15 minutes

Shredded chicken, pawpaw and celery salad

15 minutes

Chilled avocado soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

4 Avocado
1 chilli
Fresh coriander
Full-cream Greek yoghurt

To make the soup:

Spring onions or leeks
Olive oil
2 cups Fresh chicken or vegetable stock

Method

Blend four avocadoes with 1 chilli and some fresh coriander. Mix the pureé with thick, full-cream Greek yoghurt and chopped chives to make a delicious dressing for potato salad.
To make the soup, sauté a few chopped spring onions or leeks in a little olive oil until soft. Add two cups of fresh chicken or vegetable stock, and chill. Blend with the avocado pureé. Serve the chilled soup with a spoonful of cream or yoghurt.

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