4 red sweet point peppers
3 tbsp olive oil
2 Readylicious® avocado
25g rocket lettuce
Salsa verde
4 anchovies
250 ml cold milk
2 tsp green mustard
75 ml fruity extra vièrge olive oil
4 cornichons (small pickles)
1 tbsp capers
20 Taggiasca olives, halved
15 g basil
10 g terragon
10 g parsley
Avocado with salsa verde and grilled sweet point pepper
Gilled sweet point pepper
Cut peppers into four equal pieces. Place on a deep plate and drizzle generously with olive oil. Save for final preparation.
Salsa verde
Pour the milk over the anchovy fillets and soak for 15 minutes. Then rinse with cold water, pat dry between kitchen paper and cut into small pieces.
Stir the green herb mustard into the olive oil.
Cut the cornichons into thin diagonal slices and add to the olive oil mixture along with the capers and olives.
Pick the leaves the herbs, wash in plenty of cold water, pat dry between kitchen paper and chop roughly.
Stir the herbs and anchovies into the olive oil mixture and season with sea salt and ground pepper.
Final preparation
Halve the avocados, remove the stone and scoop the flesh out with a spoon. Cut each half into five parts.
Heat a grill pan and grill the pieces of sweet point pepper on one side until golden brown.
Place the avocado, grilled sweet point pepper and arugula on a plate and spoon salsa verde on top.
— FRUIT
Readylicious® avocado
Mmm… Rea-dy-Li-cious! Fruit and vegetable products of Readylicious® are ready to eat. You find them in the fruit and vegetable section, ready to eat, so you can enjoy them today. They have been cultivated, transported and cuddled according to the Ripe & Ready concept.
