Avocado & Allium Salad with Citrus Dressing

30
Nov

Serves 4

Ingredients

  • 300 g baby leeks
  • 2 red onions, quartered
  • 30 ml garlic flavoured avocado oil
  • 50 ml Egyptian dukkah
  • Juice and zest of 1 orange
  • Handful herbs – chives, parsley and coriander, chopped
  • 1 orange, segmented
  • 1 avocado, peeled and sliced

Preparation

  • Preheat the oven to 220°C.
  • In a large roasting dish, arrange the leeks and onions, carefully coat with half the avocado oil and sprinkle on the dukkah.
  • Season to taste and then roast, tossing occasionally until the leeks and onions are cooked – about 25 minutes.
  • Cool and then drizzle over the remaining avocado oil, orange juice with zest and the herbs.
  • Arrange the onions and leeks on a serving plate, top with the orange segments and the avocado and then pour over the remaining juice from the roasting pan.

Recipe Sasha Zambetti, editor of food magazine, Avocado/Avokado.

DOWNLOAD ATTACHMENT: Salads Avo Alium
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