It is the season for avocados, there are so many really good, ones around right now, so make the most of them. This recipe really comes alive when the chilli oil is combined with smooth avocado and fresh herbs.
The crushed avocado recipe works perfectly with crisp and golden sweet potatoes, which are definitely dressed to impress. These subtly spiced, sweet and tender potatoes, served with a classic cooling side dish with a twist, is one recipe not to be missed.
2 teaspoons Azada Olive Oil and Chilli
1 large ripe avocado
1 small spring onion including stalks, cut into thin slices
1 small bunch fresh coriander
A few basil leaves
½ the juice and zest of a lime
2 small sweet potatoes, washed
Sea salt and freshly milled black pepper
Preheat oven to 190°C / gas mark 5 / 375°F.
Halve, peel and stone the avocado. Gently crush the flesh in a small mixing bowl. Drizzle over a teaspoon of Azada’s Olive Oil and Chilli, the juice and zest of a lime and season with sea salt and black pepper. Roughly chop the coriander and basil leaves and add them to the bowl. Fold the spring onion into the avocado along with the coriander and basil, resembling a colourful green mash with fresh aromas and set aside.
Wipe the sweet potatoes and cut them lengthwise. Season them on both sides and drizzle the remaining Olive Oil and Chilli and put them in the oven to bake. Bake for about 20 minutes, until the sweet potatoes are tender and slightly brown.
Serve the sweet potatoes very hot and steamy from the oven and serve with the crushed avocado to enjoy the contrast between the warming sweet potatoes and the cooling avocado.