I have a borderline obsession with avocados, I would happily eat them from every meal and am always on the lookout for new recipes to try. Before we went on holiday I stocked up on healthy cookbooks including The Naked Diet to make sure I came back from a week of indulgence to healthy inspiration.
I adapted one of the recipes so I could try out the (now utterly cliche) avocado rose and it is my new favourite breakfast so I thought I'd share the recipe with you. The avocado and beetroot can just be sliced (I had time while I was waiting for the freezer to defrost, oh the glamorous life I lead) but if you fancy trying an avocado rose, which is actually much easier than it looks, there are plenty of tutorials on Youtube and Instagram. It's a fancy but completely unnecessary skill, perfect for showing off to brunch guests though!
Avocado and Beetroot Roses with Pea, Feta and Mint Mash Recipe
Serves 2 with two slices of rye bread each
Prep time of 15 mins
100g frozen peas, cooked
75g feta cheese, crumbled
1 garlic clove
2 tablespoons of lime juice (plus extra to garnish)
2 tablespoons of mint leaves
2 tablespoons of olive oil
An avocado, sliced in half
A beetroot, sliced in half
Extra olive oil, salt and pepper to garnish
1. Blitz the peas, feta, garlic, lime juice, mint leaves and olive oil together in a blender. Or mash with a fork if you don't have one. Put the mixture to one side.
2. Slice the avocado and beetroot thinly and either shape into a rose or put to one side.
3. Toast the rye bread, once done, sprinkle a little olive oil on the bread and top with the pea, feta and mint smash.
4. Top with the avocado and beetroot, then season with salt, pepper and lime juice. Chilli flakes are also delish!
5. Serve and enjoy.
Let me know if you have a go at making the avocado and beetroot roses, I'd love to see how they turn out!