Creamy Avocado and Beetroot Starter with Crunchy Nut Mix
Ingredients
- 2 avocados
- 6 tablespoons lemon juice
- 3 teaspoons mustard
- 16 tablespoons oil
- Salt and pepper
- 1 fennel
- 30g Walnuts
- 50g Hazelnuts
- 1 teaspoon poppy seeds
- 1 handful dill
- 1/2 bunch chives
- 2 beetroots
- 1 handful cress
Preparation
Peel avocados and mix with 2 tablespoons lemon juice, mustard, and 4 tablespoons oil.
Puree the mixture until smooth.
Season with salt and pepper.
Slice the fennel into thin slices.
Mix fennel with 2 tablespoons oil and 1 tablespoon lemon juice, then season with salt and pepper.
Roast poppy seeds and nuts in a pan without oil. Allow them to cool down.
Mix roasted poppy seeds and nuts with 10 tablespoons oil and 3 tablespoons lemon juice.
Finely chop dill and chives, and mix them into the nut mixture.
Peel beetroot and slice it into super thin slices using a peeler.
Place the avocado mixture on 4 plates.
Top with sliced fennel and beetroot.
Add some cress and the nut mixture on top.
