1 minute read
Avocado Chimichurri
from Cibare 26 Birmingham
by Cibare
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.
