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FABERGÉ AVOCADO EGG With this recipe, you can make your own opulent Fabergé egg. But these are even better than the Russian jeweller’s, because you can eat them! They’re also quite easy to make, even though they look really special. INGREDIENTS 2 avocados
12 green asparagus stalks
100g feta
Sushi vinegar
±50ml water
To season the quinoa: fresh mint, coriander, chives, ground paprika, cumin, olive oil, sushi vinegar, chilli flakes, sea salt and pepper–all to taste.
60g black quinoa, cooked according to the packaging 50g pomegranate seeds
EQUIPMENT NEEDED Food processor or hand blender
Vegetable peeler
METHOD 1 Purée the feta and water in a food processor or with a hand blender. If necessary, stop halfway through to scrape down the sides, and add more water as needed until it’s super smooth and creamy. 2 Mix the seasonings of your choosing into the black quinoa and add the pomegranate seeds. 3 Trim the bottoms off the asparagus and, using a vegetable peeler, peel them into long, thin ribbons. 4 Using the picture as a guide, make four crisscrossed ‘braids’ out of the ribbons, and brush them with sushi vinegar to avoid them browning (other vinegar will also do).
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DINNER PARTY
5 Cut the avocados in half, remove the pits and peel off the skins. Trim a small piece off the round sides of all 4 halves so they have a flat surface to rest on for stability. 6 Fill the space in the avocado halves where the pit used to be with whipped feta. Top with the black quinoa mixture and cover with the asparagus braids 7 To serve, put the avocado on their serving plates, then use kitchen scissors to trim off any extra asparagus and tidy the edges. Dust with paprika for flavor and a bit of color
