Ingredients

Method

• 2 avocados, peeled and pitted
• 1 small onion, chopped
• 1 cup vegetable stock
• 250 g tub fat-free yoghurt
• sea salt and freshly ground black pepper
• 1 sweet melon
• 15 g fresh basil, for garnishing
• 2 T pine nuts, toasted, for garnishing

Method

Ingredients

In a processor, blend the avocado, onion, stock, yoghurt and lemon juice, until smooth. Add the zest and season to taste. Spoon into bowls. Using a melon baller, scoop the melon into small balls and place a few in each bowl. Garnish with fresh basil and toasted pine nuts.
Per serving: 833.4kJ, 6.3g protein, 13.5g fat, 16g carbs