Recipes Keywords: avocado

Salad Cress, Avocado Tartare with Pan Fried Cod

Main courseServes 2

A uniquely beautiful dish that’s quick to prepare and full of delicious flavour, this Salad Cress, Avocado Tartare with Pan Fried Cod recipe form the team at West Yorkshire based salad growers W.S. Bentley makes a quick, healthy and, most importantly, tasty supper. For more recipe inspiration visit their website www.wsbentley.co.uk  

Retro Prawn Cocktail

StarterServes 4

Preparation

# Wash the little gem salad leaves and pat dry on a clean cloth. # Finely shred with a knife and place in the bottom of four martini glasses.

Vinaigrette

# You will need a large bowl and a whisk. Place the wholegrain mustard and vinegar in the bowl with the lime zest, juice and honey. # Mix in the chopped shallot. # Add the olive oil slowly mixing all the time. # Add the vegetable oil in the same way, then add the chopped coriander leaves. # Check if any salt or pepper is needed. # Place on one side for later use.

Filling

# Place the cooked tiger prawns, cooked crayfish and the crab meat from the dressed crabs in a bowl and bind with some of the vinaigrette. # Peel the avocados and dice into cubes, add to the mix. # Spoon into the four martini glasses and serve with the cherry tomatoes sliced on the side, some sprigs of coriander and slices of limes.