Diy kitchen table

Recipe for Healtly Hair and Skin

Avocado, Ricotta and Pine Nut Salad
SERVES 4

2 ripe avocados, sliced Lemon juice

1 red (bell) pepper, chopped

50 g!2 oz/ j1/2cup pine nuts

50 g/2 oz/ 1/2 2cup stuffed olives, sliced

225 g/8 oz/1/2 cup Ricotta cheese

Salt and freshly ground black pepper

Good pinch of grated nutmeg

Shredded lettuce leaves

15 ml/1 tbsp olive oil

Paprika

Garlic bread

Toss the avocado slices in lemon juice to prevent browning. Mix the pepper, pine nuts and olives with the Ricotta. Season to taste with salt, pepper and the nutmeg. Pile on to a bed of lettuce and arrange the avocado in a starburst pattern round the edge. Drizzle with olive oil and dust with paprika before serving with hot garlic bread.

175 g/6 oz/11/2cups Emmental (Swiss) cheese, thinly shredded 1/2celeriac (celery root), thinly shredded

4 tomatoes, finely diced 50 g/2 oz/ l/ cup stoned (pitted) black olives 15 ml/1 tbsp chopped parsley Good pinch of caster (superfine) sugar 30 ml/2 tbsp olive oil 10 ml/2 tsp red wine vinegar Salt and freshly ground black pepper

Mix together the cheese, celeriac, tomatoes and olives. Pile on to plates. Whisk the remaining ingredients together and drizzle over.

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