Avocado with Cashew and Parmesan Crust, served with Euro Style Spiced Beetroot Finishing Vinegar and virgin olive oil
Difficulty: Easy
Time: 15 minutes
Serves: 2
Ingredients:
1 large avocado
25g cashew nuts
25gm parmesan cheese
15 g baby rocket leaves
30 ml Euro Style Spiced Beetroot Finishing Vinegar
30 ml Extra Virgin Olive Oil
twist of black pepper
Method:
Chop cashew nuts to a medium corse texture
Grate the parmesan cheese over the cashew and mix lightly
Add 10 ml of olive oil and the rocket to a bowl and mix/ toss lightly, season with a twist of black pepper
Cut the avocado in half, remove the stone and peel each half
Spread the cheese and nut mix on a plate and gently press the cut side of the avocado down on to the mixture to ensure the mix sticks to the cut surface
While the avocado is cut side down cut a small thin slice of the avocado to form a flat surface which will act as the base when its on the plate (refer to the image if you are not sure)
Lift the avocado onto the centre of the serving plate and place on its flat base with the nut side up
Fill the cavity with a nest of rocket leaves
Drizzle the vinegar and oil around the avocado
Use a twist of black pepper on the plate and leaves as a garnish
Alternatives
Add finely sliced prosciutto ham ribbons around the outside of the plate
Fill the cavity with the oil and vinegar and scatter the rocket around the plate
Serve with croutons