Avocado and Capricorn Salad
{Serves 4}
Ingredients
12 small tomatoes, halved
2 cloves of garlic, crushed
2 tbsp olive oil
4 tbsp French dressing
2 x 100g Capricorn Somerset Goats Cheese, chopped
2 tbsp flat leaf parsley, chopped
2 ripe avocados
25g toasted pine nuts
- Pre-heat the grill to high
- Place the tomatoes and garlic on a baking tray and drizzle over the oil
- Grill for 4-5 minutes, until just soft
- Place the tomatoes in a bowl and mix together with the French dressing, cheese and parsley
- Peel, stone and slice the avocados
- Fan the avocado slices onto a serving plate and spoon the tomato mixture onto the smaller end of the fan
- Sprinkle over some toasted pine nuts
Rioja Blanco CVNE 2001, Viña Real, Spain.
An unusual wine which is barrel-fermented for extra oaky-vanilla flavours, this wine has enough acidity to match the creaminess of avocado, with a smoky nutty character.
