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VEGAN OYSTERS WITH AVOCADO PEARLS Although this recipe calls for some unusual ingredients, they are worth the hunt!. Empty oyster shells can be found at your local fish market. Wakame is a flavorful seaweed that can be found in the Asian section of your supermarket. The extra research is completely worth it to make this stunning platter. The oyster shells can be washed and reused for your next party—very sustainable! INGREDIENTS 50g samphire, finely chopped
Extra-virgin olive oil
100g cucumber, chopped brunoise (a dice of ±3mm)
1 avocado
A few fresh sprigs of coriander, finely chopped Juice of ½ lemon, plus some extra wedges for serving ¼ red chilli, finely chopped, more to taste
Sea salt and pepper 125g wakame or seaweed salad, rehydrated To garnish: cress To serve: crushed ice
12 empty and cleaned oyster shells
EQUIPMENT NEEDED Melon baller
METHOD 1 Combine the samphire, cucumber, coriander and lemon juice together in a small bowl. Season to taste and stir in the chopped chilli.
4 Divide the samphire and cucumber mixture between the 12 oyster shells, then top each oyster with an avocado pearl.
2 Divide the wakame evenly into the 12 shells.
5 Drizzle with a little olive oil, garnish with cress and serve the oysters immediately on crushed ice, with extra lemon wedges on the side.
3 Cut the avocado in half, remove the pit and use the melon baller to make 12 avocado ‘pearls’ in total, 6 per half.
DINNER PARTY
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