FEATURE
AVOCADO CHIMICHURRI By David J Rickett
Ingredients: 2 ripe avocados 1 small bunch of parsley Zest of 1 lemon 50 ml of red wine vinegar 3 large garlic cloves ½ green chilli (de-seeded) 60ml of rapeseed oil Salt to taste To serve: Crusty French stick Edible flowers, Greek basil and coriander cress Method: 1. For the chimichurri simply blend all the ingredients until you have a smooth purée. Then place the purée into a piping bag. 2. Slice the crusty bread into semi circles like little boats. Pipe two beautiful puffs onto each boat and decorate with edible flowers and your leaves. The perfect canapé. 32
Cibare Magazine
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