Tags
avocado, Basil, Cape Town, chilli, Clifton Kitchen - Cooking thorugh the seasons, garlic, goats cheese Agave nectar, health, olvie oil, peaches, quick meal, red onion, season foods, snack healthy food, whole wheat seed bread
It’s a quiet day; the stormy weather of yesterday gone. Today we have soft autumn sunshine, the air is crisp and chilly. I love the different seasons and the changes it brings. This evening will be perfect for cosy fireside natter while sipping some delicious port.
But back to lunch which is roasted vegetables and avocado on toasted whole wheat seed bread, followed by grilled peach served with goats cheese, a drizzle of Agave nectar and a sprig of mint. This is a very healthy snack, wonderful the skin, cholesterol, blood pressure and general circulation.
For the roasted vegetables and avocado on toasted whole wheat seed bread you will need
½ red pepper cut into bite size chunks
1 small red onion cut into chunks
11/2 tablespoon olive oil
½ an avocado
1 garlic clove
1 small green chilli
2-3 basil leaves
A spritz or two of fresh lime juice
A slice of whole wheat seed bread or bread of your choice, toasted
Season with sea salt and black pepper to taste
Method
Preheat the oven to 220C
Put the chopped pepper and onion in an oven proof dish, sprinkle with one tablespoon olive oil, season and toss the vegetables together. Place in the preheated oven for about 15minutes then turn the grill on high and continue to cook for about another 5 minutes, or until the vegetables take on some charred colour.
Place the avocado, garlic, chilli, basil, lime juice and ½ a tablespoon olive oil in a blender and blend to a rough or smooth consistency. Season to taste with sea salt and black pepper.
Spread the avocado mixture over the toast and top with the roasted vegetables. Serve.
Oven grilled peach served with goat’s chees, agave nectar and mint
Ingredients
1 peach cut in half, stone removed
A little olive oil
A few slices of goat’s cheese
A few sprigs of mint
A drizzle of agave nectar
Method
Place the peach halves face up in an oven proof dish. Rub the cut side of each half with a little olive oil and place under a hot grill for about 5-8 minutes or until they start to take on colour.
Place each half on a plate or in a little bowl, top with some goat’s cheese, a sprig of mint and drizzle with a splash of agave nectar.
Note:
if you don’t have agave nectar, use a good quality honey instead
