In this section the recipes are focused on reducing carbohydrates.
“Smashed Avocado with Kevin Bacon”
(This recipe serves 1 pax)
- 2 strips of smoked bacon
- 2 eggs
- 1 Avocado- peeled and destoned
- 1/4 red pepper -finely chopped
- 1 teaspoon of seseme oil
- 1 lime squeezed
- 1 spring onion
- salt and pepper
- 2 Crispbreads (e.g. Ryvita)
- 1 tablespoon of coriander leaves
- 1/2 red chiles finely chopped
Bring a saucepan of water to a boil and preheat your grill to maximum.
Place the bacon on the grill or a baking tray and cook for 3 minutes on each side. Boil the eggs for 6 minutes. When the time is up, pour the hot water out of the pan and fill back up with cold water. While the bacon and eggs are cooking, put the avocado flesh, red pepper, sesame oil, lime juice, and spring onion in a bowl along with a generous pinch of salt and pepper. Using the back of a fork, crush and mix the ingredients together until they are well combined.
Drain the excess fat from the cooked bacon on a piece of paper towel.
Lay the crispbreads on your plate, top with the bacon and then dollop on the smashed avocado. Peel the eggs and sit them on top or alongside, sprinkle fresh coriander and chopped chile, if using, and enjoy.
This second dish is
“Grilled Salmon with Avocado, feta and pumpkin seeds”
- Drizzle of olive oil
- 1 x 240g salmon fillet with the skin on
- 2 tbsp of pumpkin seeds
- 1 peeled, de-stoned roughly chopped Avocado
- 1/4 finely chopped red onion
- 2 tsp of sesame seed oil
- 1 tbsp of chopped coriander
- 40g of drained feta
- Handful of water crest and lime juice to serve
Preheat your grill to maximum.
Drizzle a little olive oil over the skin side of the salmon, place on the grill pan or a baking tray and slide under the hot grill. Cook for 6 minutes on the skin side, before carefully flipping and grilling for a further 4 minutes. Turn the grill off and leave the salmon to keep warm until you’re ready to eat.
While the salmon is cooking, tip the pumpkin seeds into a dry frying pan and toast over a high heat for about 2 minutes, or until they start turning brown and popping. Season with a little salt and leave in the pan.
Using the back of a fork, break up the avocado in a bowl. Add the onion, sesame oil and coriander. Mix the whole lot together until the ingredients are well combined.
Slide your salmon onto a plate, removing the skin as you go. Pile up the guacamole, slice and scatter over the feta, and finish with a sprinkling of toasted pumpkin seeds, a pile of watercress and a squeeze of lime juice, if using.