ingredients
serves: 4
A bunch of watercress
A few sprigs of parsley
A few scallions
1 clove garlic
1 lemon
A few basil leaves
4 tablespoons olive oil
2 large avocados Salt and black pepper
1 tablespoon green peppercorns in brine
method
1. Discard the stalks from the watercress, then rinse and dry the leaves. Rinse and dry the parsley and strip the leaves from the stems.
2. Rinse the scallions, chop the green tops, leaving the whites for another dish, and put them into a blender or food processor with the parsley and watercress.
3. Peel the garlic and crush it into the parsley and watercress. Wash any wax from the lemon, grate the rind, squeeze out the juice and add both to the blender or processor. Rinse and dry the basil leaves, then chop a few and set them aside for a garnish. Add the remaining leaves to the mixture with the olive oil.
4. Halve and stone the avocados. Leaving the shells intact, spoon the flesh into the blender or processor and season. Process until smooth.
5. Spoon the puree into the shells, sprinkle it with the peppercorns and reserved basil and serve.
more information
Variation
Garnish the plate with frisee lettuce and serve with Melba toast.
