Avocado and Tomato Tartare
A stunning starter or delightful lunch dish if served with crusty bread and some cheese.
YOU WILL NEED
- 6 very ripe tomatoes
- Ina Paarman's Lemon & Black Pepper Seasoning
- 2 ripe avocados
- Ina Paarman's Reduced Oil Greek Dressing
- 1 small 5 cm diameter metal ring
- fresh herbs in season
Skin the tomatoes and cut in half through the waist. Scrape out most of the watery pips. Slice and dice the tomato into tiny cubes, about 3 mm x 3 mm. Season lightly with Lemon & Black Pepper Seasoning. Pip and peel the avocados, mash them coarsely with a fork, season with Lemon & Black Pepper Seasoning and 2 T of Reduced Oil Greek Dressing.
Place the metal ring (or tuna tin with top and bottom removed) on a medium sized plate. Lightly compact ⅙ of cubed tomato into the ring and top with 1/6 of the mashed avocado. Remove the ring gently.
Decant the Dressing into a squeeze bottle, shake well and drizzle a little Dressing over the salad as well as on the plate to form a trail. Top with any fresh herbs at hand and serve.
Season Avocado and Tomato with Chilli & Garlic Seasoning or with Green Onion Seasoning.
If pre-preparing, leave metal (or plastic) rings in place until serving time.