225 g (8 oz) smoked cheese, cut into thin strips
2 grapefruit, peeled, divided into segments and set aside in a bowl to retain the juices
142 ml (5 fl oz) carton soured cream
salt and freshly ground pepper
3 large ripe avocados
25 g (1 oz) salted cashew nuts
paprika pepper, to garnish lettuce leaves
herb oatcakes, to serve (see below)
2 grapefruit, peeled, divided into segments and set aside in a bowl to retain the juices
142 ml (5 fl oz) carton soured cream
salt and freshly ground pepper
3 large ripe avocados
25 g (1 oz) salted cashew nuts
paprika pepper, to garnish lettuce leaves
herb oatcakes, to serve (see below)
method
1. Mix the cheese with the grapefruit, grapefruit juices, soured cream and seasoning.
2. Halve the avocados, remove the stones and pile the salad ingredients into the centre of each one.
3. Sprinkle the cashew nuts over the avocados and dust lightly with paprika. Serve on lettuce leaves on individual plates.
Herb Oatcakes
25 g (1 oz) lard
75 ml (3 fl oz) water
225 g (8 oz) medium oatmeal
2.5 ml (1/2 tsp) dried sage
1.25 ml (1/4 tsp) bicarbonate of soda
1.25 ml (1/4 tsp) salt
Makes 8
1. Melt the lard in a pan with the water. Cool.
2. Mix the oatmeal, sage, bicarbonate of soda and salt. Stir in the cooled lard. Mix to a moist dough adding a little more water if needed.
3. Pat the dough out on an ungreased baking sheet to a 20 cm (8 inch) round. Roll lightly over the surface to flatten it. Flute edges.
4. Bake at 180°C (350°F) mark 4 for about 40 minutes.
5. Cut into eight wedges while still warm. Allow to firm up slightly before cooling on a rack.
2. Halve the avocados, remove the stones and pile the salad ingredients into the centre of each one.
3. Sprinkle the cashew nuts over the avocados and dust lightly with paprika. Serve on lettuce leaves on individual plates.
Herb Oatcakes
25 g (1 oz) lard
75 ml (3 fl oz) water
225 g (8 oz) medium oatmeal
2.5 ml (1/2 tsp) dried sage
1.25 ml (1/4 tsp) bicarbonate of soda
1.25 ml (1/4 tsp) salt
Makes 8
1. Melt the lard in a pan with the water. Cool.
2. Mix the oatmeal, sage, bicarbonate of soda and salt. Stir in the cooled lard. Mix to a moist dough adding a little more water if needed.
3. Pat the dough out on an ungreased baking sheet to a 20 cm (8 inch) round. Roll lightly over the surface to flatten it. Flute edges.
4. Bake at 180°C (350°F) mark 4 for about 40 minutes.
5. Cut into eight wedges while still warm. Allow to firm up slightly before cooling on a rack.
serving amount
serves 6
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