Arequipa Avocado Salad
- Serves:
- 6
- Ready in:
- 30 to 60 mins
Ingredients
- 1 ripe Hass avocado
- 1 large carrot, peeled and cubed
- 300g vegetarian feta cheese
- 500g broad beans
- 2 red onions
- 2 Choclo Peruvian giant kernel corn
- (or 2 normal sweetcorn cobs)
- 1 aji amarillo chilli (or mild red chilli), finely chopped
- 150g black olives, stone removed
- juice of 2 limes
- pinch of salt and pepper
- 1 tsp olive oil
- 3 parsley sprigs, leaves finely chopped
Method
- 1
Boil the corn for 10 minutes then add the broad beans and carrot and boil for a further 10 minutes. Remove from the heat and, when the cobs have cooled slightly, take the kernels off the corn by slicing downwards with a sharp knife.
- 2
Chop the onions, avocado and feta cheese into cubes and slice the olives into rounds.
- 3
In a separate small bowl mix the olive oil, lime juice and salt and pepper and add the finely chopped chilli and parsley.
- 4
Mix this marinade into the rest of the salad ingredients in a large bowl or plate. Chill for 10 minutes before serving. Delicioso!
Arequipa Avocado Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 ripe Hass avocado
- 1 large carrot, peeled and cubed
- 300g vegetarian feta cheese
- 500g broad beans
- 2 red onions
- 2 Choclo Peruvian giant kernel corn
- (or 2 normal sweetcorn cobs)
- 1 aji amarillo chilli (or mild red chilli), finely chopped
- 150g black olives, stone removed
- juice of 2 limes
- pinch of salt and pepper
- 1 tsp olive oil
- 3 parsley sprigs, leaves finely chopped
- 1
Boil the corn for 10 minutes then add the broad beans and carrot and boil for a further 10 minutes. Remove from the heat and, when the cobs have cooled slightly, take the kernels off the corn by slicing downwards with a sharp knife.
- 2
Chop the onions, avocado and feta cheese into cubes and slice the olives into rounds.
- 3
In a separate small bowl mix the olive oil, lime juice and salt and pepper and add the finely chopped chilli and parsley.
- 4
Mix this marinade into the rest of the salad ingredients in a large bowl or plate. Chill for 10 minutes before serving. Delicioso!
Arequipa Avocado Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
