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~
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 to 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 which you see in the photos, but my favourite and preferred way of making this are 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
for the 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
for the 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 out the flesh into a bowl, add the lemon juice and salt, then mash the avocados a bit with a fork, or for big quantities, a potato masher works well. Don’t overdo it – you want the mixture to be quite chunky. Set aside.
2. Prepare the tomato salsa, chop the tomatoes into small pieces and finely chop the coriander. Place in a bowl and add salt and pepper to taste, and squeeze generously with lemon – mix well.
3. Place the avocado mixture into a bowl or plate. Using a spoon, create a hole in the centre for the tomato salsa to sit in. Scoop the tomato salsa into the centre of the plate.
5. Prepare the voggarane, heat the oil/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.
6. Sprinkle with the lemon zest. Find a sunny spot to sit and enjoy with these crackers or with slices of your favourite bread.
Variation, after the mustard seeds pop, stir in finely chopped fennel, fry until translucent and slightly charred.
Goodness shared from Stacey
