It seems as though we’ve wobbled back into Summer again after a week of misty, drizzly rain and endless fog, which dissolved all my Summer vegetables into a slimy, gooey mess in just under a week…..

But now, these last few days, and at this moment, it is warm, golden, sunny, and still perfect beach and garden weather.

What does one do and say with all this gracious light?

You smile and say thank you…

If the only prayer you said in your whole life was, 

“Thank you”,  

that would suffice.

~Meister Eckhart~

Funny Faces of Itamar, Accordion (Hidden Book) Fold

AVOCADO WITH A TOMATO MUSTARD SEED SALSA

makes about 2 cups

Inspired by Supernatural Every day

The success of this recipe is buying ripe avocados when in season, and they should be perfectly creamy in texture; when they are creamy in texture, they meld with the simplicity and subtleness of the rest of the ingredients.  

The second time I made this, I had an abundance of cucumbers in the garden, but my favourite and preferred way of making this is with just the tomatoes, as in the recipe below.

ingredients

4 medium ripe avocados

juice & zest of 1 lemon (lemon zest set aside)

sprinkling rock salt

tomato salsa

1 cup cherry tomatoes

1 cup finely chopped fresh coriander

salt and pepper to taste

juice of ½ lemon, or to taste

lemon zest from 1 lemon

voggarane

1 Tbsp peanut oil/ghee

1 tsp black mustard seeds

a small fresh green chilli, finely chopped (optional)

preparation

  1. Cut each avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice and salt, then mash the avocados a bit with a fork, or a potato masher works well for large quantities. Don’t overdo it—you want the mixture to be quite chunky. Set aside.

prepare the tomato salsa

  1. Chop the tomatoes into small pieces and finely chop the coriander. Place in a bowl, add salt and pepper to taste and squeeze generously with lemon—mix well.
  2. Place the avocado mixture in a bowl or plate. Using a spoon, create a hole in the centre for the tomato salsa. Scoop the tomato salsa into the centre of the plate.

prepare the voggarane

  1. Heat the oil or ghee in a small pan. When hot, add the mustard seeds and finely chopped chilli. When the mustard seeds start to sputter and pop, turn off the heat and pour over the avocado and tomato salsa.
  2. Sprinkle with the lemon zest.  Find a sunny spot to sit and enjoy with these crackers or slices of your favourite bread.

variation

After the mustard seeds pop, stir in finely chopped fennel and fry until translucent and slightly charred.

Goodness shared from Stacey