Ingredients

100 g beluga lentils
the juice of half a lemon
8-10 cherry tomatoes, cleaned and cut into halves
3-4 sun dried tomatoes, soaked in filtered water for 10 minutes then drained and chopped
dried mint, to taste
fresh and cleaned mint, to taste
extra virgin olive oil, to taste
whole sea salt, to taste
half a large avocado, cleaned and cut into pieces or slices

Makes 2 servings.

Directions

Wash well the lentils and cook them in filtered, unsalted water until al dente. Drain the lentils, rinse them under cold, running water then drain them and transfer them into a salad bowl. Add the lemon juice and refrigerate until completely cold. Add the cherry tomatoes, sun dried tomatoes, mint, olive oil, salt and toss. Finish with the avocado and some extra mint leaves and serve.

Ingredients

1 large ripe avocado, peeled
1 zucchini, cleaned
half a medium cucumber, cleaned
a handful of fresh basil, cleaned
250-300 ml almond milk, unsweetened and unflavoured
juice of half a lemon
whole sea salt, just enough to taste
a few pinches of dried, powdered ginger
2 tablespoons extra virgin olive oil
1-2 teaspoons coriander infused oil (here’s how you can prepare it: place 2-3 teaspoons coriander seeds in a glass jar and add 150-200 ml extra virgin olive oil, seal and leave in a cool, dark place to infuse for about two weeks. You can either strain the oil or leave the coriander seeds in for a stronger flavour)
freshly ground green pepper, to taste
fresh chives, if desired, for garnish

Makes 2 servings.

Directions

Combine the avocado, zucchini, cucumber, basil, almond milk, lemon juice, salt, ginger and olive oil in a blender and blend on high until very smooth. Refrigerate for at least 15 minutes then ladle into bowls or dishes. Add a drizzle of coriander infused oil, sprinkle with some green pepper and garnish with chives if desired.

Guacamole is always a nice solution to turn to if you don’t know what to do with your ripe avocados. This one here is very quick and simple, and I think sweet corn makes it a bit different. Feel free to use more garlic (2 cloves instaed of 1, for a super garlicky guacamole…).

Makes 2-4 servings.

Ingredients:

2 ripe avocados (peeled and pitted)

1 cup fresh or canned organic sweet corn kernels

1 clove garlic (minced)

the juice of 2 limes

freshly ground black pepper (to taste)

chilli powder (to taste)

cayenne pepper (to taste)

whole sea salt (to taste)

1 teaspoon extra virgin olive oil

Mash the avocados with a fork. Add the lime juice, olive oil, minced garlic, black pepper, chilli powder, cayenne pepper and salt and mash again until very creamy. Stir the sweet corn into the avocado mixture. Top with some more cayenne pepper and serve cool.