I never tire of finding new ways of using one of my favourite foods. For me adding an avocado to a dish often add the creaminess that your brain requires to feel satisfied although in this dish I have piled it on some grilled halloumi for extra decadence. When I think back to it this was me using what was left in the fridge but of course the pate would be wonderful by itself too. You will find I sparingly use goat’s cheese, feta and halloumi that are made for sheep’s/goats milk in some of my recipes so please take care if you are fully dairy free or vegan for that matter. For most of them is my addition of protein but can easily be substituted in other ways.
· ½ avocado
· 50g frozen peas
· 1 clove garlic
· drizzle of avocado oil
· salt & pepper
· chilli flakes
· handful of mint
1. De- stone your avocado and place into your weapon of choice whether it be nutribullet, food processor, vitamix or even a hand held blender.
2. Blanche your frozen peas in boiling water for 2 minutes – drain and add to the avocado along with the rest of your ingredients and blitz!
3. If you find it still a little thick either add some water or a little lime juice of your taste buds allow.
I warmed through some halloumi and placed the slices on top of some gluten free chia and flaxseed crackers that I like getting from whole foods. Add the cold pate on top as well as some juicy super sweet cherry plum tomatoes and a few de-hulled hemp seeds and you have yourself a wonderfully filling and quick lunch or dinner.