| Avocados
are usually served cold, but quickly frying them develops the flavour and
adds a new dimension. You could also drizzle them with a mixture of olive
oil, raspberry vinegar and a dash of balsamic vinegar over the top for a summery
variation to this dish.
Preheat oven to 200C/400F/Gas 6
Place the red pepper and whole cloves of garlic on a baking sheet and drizzle
with olive oil. Roast until the pepper skin is starting to blacken and char
and the garlic is soft when pierced with a knife. Remove the skin and seeds
from the pepper, retaining the juices and squeeze the garlic out of the skins.
Blend the red pepper flesh, reserved juice, garlic, ground almonds, 3 tablespoons
of olive oil, mustard, balsamic vinegar and fresh coriander together until
smooth.
Add the wine and blend until the desired consistency is reached. Season to
taste, pour into a saucepan and set aside.
Cut the avocados in half and then into slices. Heat the remaining olive oil
in a non stick frying pan and when hot quickly toss the avocados in the oil
until heated through but not soft.
Heat the sauce gently over a low heat. Meanwhile, arrange the mixed salad
leaves on four serving plates with the avocado slices on top. Drizzle the
warm sauce over them and serve garnished with fresh coriander leaves.
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