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RVES
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POM POM GUACAMOLE The eternally popular Mexican dip—it’s hard to get it wrong. Perfect as it is versatile, this recipe is great on its own and also pairs up well with many others in the book, like Cucumber & Carrot Pops, see p.77, and Homemade Naan, see p.41. INGREDIENTS 2 avocados
1 tbsp. pickled ginger, chopped
Juice and zest of 1 lime
1 tbsp. brine from the jar of sushi ginger
1 tsp. chilli flakes
100g pomegranate seeds (plus extra to garnish)
1 garlic clove, grated
Sea salt and pepper
1 spring onion, finely chopped
To garnish (optional): ½ avocado rose (see p.11)
4 tbsp. fresh coriander, finely chopped (plus extra to garnish)
To serve: tortilla chips
METHOD 1 Cut the avocados in half, remove the pit and peel off the skin. Using a fork, mash the avocado halves in a small bowl with the rest of the ingredients. The mixture can be as chunky or smooth as you like. Season and add chili flakes to taste.
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SNACKS
2 Serve in your favorite bowl, garnished with fresh coriander, pomegranate seeds and an avocado rose if using. Serve with tortilla chips.
