Serves 4 | Preparation and cooking time: 15 min | Difficulty: easy | Cannot be frozen
Ingredients
2 large, ripe avocados
1 clove garlic, halved
175 g plain yoghurt
1 small handful garlic chives, chive flowers, chopped
1 small handful salad cress, or bean sprouts, snipped
1 small handful mesclun
paprika, for sprinkling
Method
1. Halve, peel, and pit the avocados. Cut into quarters and rub with the cut side of a garlic clove.
2. Give the yoghurt a quick stir and then spoon over the avocado quarters. Top with a mixture of the garlic chives, cress, and mesclun.
3. Garnish with a pinch of paprika before serving.
