An excellent starter. Natural avocado & lime oil (I used Olivado) is great for dressings and drizzling over pasta and cooked vegetables. It can also be used for shallow frying.
Avocado and lime mayo
| 1 | Egg yolk |
| 2 Tbsp | Lime juice |
| ½ tsp | Sugar |
| ½ cup | Avocado and lime oil |
Deli plate
| 4 | Bocconcini balls, halved |
| 4 Tbsp | Avocado and lime oil |
| 1 pinch | Flaky sea salt |
| 1 pinch | Freshly ground black pepper |
| 12 | Prawns, shelled and deveined |
| 1 | Avocado, stoned, peeled and sliceed |
| 8 small | Bell peppers, stuffed with cream cheese |
| 8 | Green olives, pitted |
Directions
- To make the mayo, place the egg yolk, lime juice, sugar and seasonings in a small blender. (A hand held electric blender is fine.) Blend, until creamy. With the motor running, slowly pour in the oil mixing until thick. Place aside.
- Marinate the bocconcini in 2 tablespoons of the avocado oil, salt and pepper
- Place the remaining oil in a non-stick frying pan. Gently fry the prawns on low heat until they turn pink.
- Arrange the prawns on four serving plates. Add the avocado, bocconcini, pepperdews and olives. Add a dollop of the avocado & lime mayo on the side.