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CREAMED AVOCADO WITH YELLOW AND RED BEETROOT, SQUASHED POTATO AND WATERCRESS

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Recipe by:	Abigail Donnelly
Serves:	4 as a starter or side dish
Dietary considerations:	Low carb / Fat conscious / Health conscious / Vegan
Prep time:	15 minutes
Cooking time:	15 minutes
Ingredients: 2 ripe avocados, peeled 2 T lime juice 1 clove garlic, crushed 1 green chilli Sea salt and freshly ground black pepper, to taste 1 x 500 g punnet ready-cooked and chopped Yellow or red beetroots 12 baby potatoes, cooked Watercress, to serve For the dressing ½ cup soy sauce 2 T olive oil 15 ml ginger, chopped ½ cup fresh coriander
Cooking instructions: Blend the avocados, lime juice, garlic and chilli until creamy. Season and chill. Mix together the dressing ingredients. Pile the beetroot onto a platter. Squash each potato and add to the beetroot. Drizzle with the dressing. Toss watercress over and add a large dollop of the avocado cream. Cook’s note: If you can’t find yellow beetroots, use only red ones. Per serving: 1799kJ, 6.25g protein, 27g fat, 14.1g carbs TASTE’s take: There is something special about the taste combination of Asian flavours and avocado.
Wine: Graham Beck Viognier 2005

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