4 persons

1 hour

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.


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.

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