Avocado recipes

Green salad with roast walnuts and avocado oil dressing

10 minutes

Dressing recipes

Slow-roasted brisket and smoky beans

4 - 5 horus

Rice recipes

Tuna carpaccio with red cabbage and beetroot

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Salad recipes

Mielie, basil, mint, lime and feta salad

Preserves and

Easy pickled watermelon rind

Name: Green salad with roast walnuts and avocado oil dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Side Servings
Ingredients: For the salad: ,walnuts 50 g,Romaine lettuce hearts 2–3,Firm, ripe avocados, thinly sliced 1–2,asparagus tips, steamed 100 g,For the dressing, mix: ,sherry vinegar 2T,avocado oil 1/3cup,garlic, crushed 1 clove,sea salt and freshly ground black pepper, to taste

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 cup apple cider or red wine vinegar
100 g sugar
1 cup water
1 T black peppercorns
2 T salt
¼ watermelon, flesh removed

Method

1. Place the vinegar, sugar, water, peppercorns and salt into a pan. Bring to a boil, then cool.

2. Carefully peel the watermelon skin off the white part of the rind. Chop the white rind, add to the liquid and leave to pickle for 1 hour.

Cook's note: One of our favourite ways to use watermelon rind. The rind quickly takes on the flavour of the dressing and makes for a mouthwatering, crunchy pickle.

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