Avocado Carpaccio with Edamame Beans, Black Pepper Sauce and Piquillos Coulis
(serves 1)
Chef's note: Personal favourite - a healthy DIY dish that is great for detoxing!
Method
- Combine olive oil, sliced chili padi and thyme leaves together
- Drizzle the olive oil marinade over the avocado
- Scatter edamame beans on top of the avocado
- Make dots of piquillos coulis and black pepper sauce using squeeze bottles around the plate
Finish with a pinch of fleur de sel and cracked black pepper over the avocado
Method for Piquillos Coulis
- Bring oil to heat, add shallot and cook until translucent
- Add remaining ingredients and cook on low fire for 20 minutes
- Place in high-speed blender (thermomix) and strain through sieve
- Keep in squeeze bottle
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Ingredients
1 avocado, seed removed and finely sliced
10g black pepper sauce in a squeeze bottle (lee kum kee)
10g piquillos coulis
1 chilli padi, finely sliced
15ml olive oil
1 spring thyme
10g edamame beans, blanched and peeled
fleur de sel or salt to taste
fresh cracked black pepper to taste
Ingredients for Piquillos Coulis
1 tin of piquillos (390g)
3 tomatoes, peeled and diced
3 shallots
15ml olive oil
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