Warm Avocado Salad with Roasted Red Pepper Dressing recipe
Warm Avocado Salad with Roasted Red Pepper Dressing
1 red pepper2 cloves garlic, left whole with skins intactOlive oil, to drizzle50g/2oz ground almonds5 tbsp extra virgin olive oil1tbsp Dijon mustard1tbsp Balsamic vinegar1tbsp fresh coriander150ml or ¼ pint dry white wineSalt and freshly ground black pepper2 large ripe avocados, peeled and stoned1 packet mixed salad leavesFresh coriander to garnish
MethodPreheat oven to 200C/400F/Gas 6. Place the red pepper and whole cloves of garlic on a baking sheet and drizzle with olive oil. Roast until the pepper skin is starting to blacken and char and the garlic is soft when pierced with a knife. Remove the skin and seeds from the pepper, retaining the juices and squeeze the garlic out of the skins.Blend the red pepper flesh, reserved juice, garlic, ground almonds, three tablespoons of olive oil, mustard, balsamic vinegar and fresh coriander together until smooth.Add the wine and blend until the desired consistency is reached. Season to taste, pour into a saucepan and set aside.Cut the avocados in half and then into slices. Heat the remaining olive oil in a non-stick frying pan and when hot quickly toss the avocados in the oil until heated through but not soft.Heat the sauce gently over a low heat. Meanwhile, arrange the mixed salad leaves on four serving plates with the avocado slices on top. Drizzle the warm sauce over them and serve garnished with fresh coriander leaves.