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Avocado and friends

Name: Avocado and tomato salad recipe
Yield: 4
Ingredients: 250g (1 cup) spelt (or cooked brown rice to speed things up); 1 bunch coriander, leaves and stalks finely chopped; 1 red onion, finely chopped; Juice of 1 lime; 60ml (¼ cup) olive oil; 2 avocados, halved and sliced crossways; 400g mixed cherry tomatoes, halved; Sliced pickled chillies, to serve; 80g Greek feta, crumbled (optional); 50g butter, at room temperature; 2 tsp chipotle sauce; Finely grated zest of 1 lime; 2 cobs sweetcorn, husks and silk removed

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https://healthimprovements.info/recipes/avocado-tomato-salad-recipe/fc0zkuc3 — Avocado and friends

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by Matt Preston

delicious. senior editor

Oct 01, 2019

“Here I partner avocado with its oldest mates – other Mesoamerican ingredients” - Matt Preston. This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

250g (1 cup) spelt (or cooked brown rice to speed things up)
1 bunch coriander, leaves and stalks finely chopped
1 red onion, finely chopped
Juice of 1 lime
60ml (¼ cup) olive oil
2 avocados, halved and sliced crossways
400g mixed cherry tomatoes, halved
Sliced pickled chillies, to serve
80g Greek feta, crumbled (optional)

Chilli butter roast corn

50g butter, at room temperature
2 tsp chipotle sauce
Finely grated zest of 1 lime
2 cobs sweetcorn, husks and silk removed

Method

1.

Preheat oven to 200°C. For corn, combine butter, chipotle sauce and lime zest in a bowl. Place each corn cob on a piece of foil large enough to enclose it. Dot the butter evenly over cobs, then wrap to enclose and place on a baking tray. Roast, turning halfway, for 40 minutes or until tender.
2.

In a saucepan, bring 500ml (2 cups) water to the boil. Add spelt, reduce heat to very low, cover and cook for 25 minutes or until tender. Drain and set aside to cool.
3.

Combine spelt, coriander, onion, lime juice and 2 tbs olive oil in a large bowl and toss together. Season and spoon onto a platter. Top with the avocado slices.
4.

Combine tomatoes and remaining oil in a bowl. Season well and arrange on salad.
5.

Unwrap corn, spread with melted butter and slice kernels off the cobs, keeping together in little tiles. Place on salad with pickled chillies and sprinkle with feta.