Recipe: two great ways to use avocados

New Zealand avocados are particularly special, with double the amount of vitamin B6 and 20 per cent more folate than those grown in other parts of the world according to scientists at the Plant & Food’s phytochemical and health labs.

Nadia Lim is an ambassador for avocado and here she shares two delicious dishes.

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Roast pumpkin, pear and avocado salad with blue cheese and raspberry balsamic dressing

600g butternut or pumpkin, peeled, cut into 2-3cm chunks
2 tbsp maple syrup or runny honey
¼ cup chopped walnuts or hazelnuts
2 large handfuls of salad greens
1 avocado sliced
1 pear, sliced
50-70g blue cheese or feta

Raspberry balsamic dressing
¼ c fresh or defrosted frozen raspberries
2 tbsp balsamic vinegar
1/-2 tsp liquid honey
2 tbsp extra virgin olive oil
Pinch salt
Pinch pepper
Place all dressing ingredients into a screw-top jar and shake vigorously together until the raspberries have dissolved.

Preheat the oven to 200°C. Line a baking tray with baking paper. Toss pumpkin or butternut with maple syrup/honey and a good drizzle of olive oil. Place on a roasting tray lined with baking paper. Sprinkle with salt & pepper and roast for 25-30 minutes.

Lightly toast the walnut pieces (or hazelnuts) in a dry pan for 1-2 minutes until medium – shake the pan frequently. Set aside to cool. Toss all the salad ingredients in a large bowl and spoon over dressing. Add walnut pieces.

Harissa chicken, pumpkin and avocado salad with mint yoghurt dressing

6-8 boneless chicken thighs
½ cup harissa paste
2 tbsp olive oil
1 tbsp runny honey
1kg peeled pumpkin, peeled, cut into 2cm chunks
2 red onions, peeled and quartered

Harrissa paste
2 cloves garlic
1-2 large red chillies
2 ½ tsp crushed cumin seeds
2 tsp coriander seeds
3-4 tbsp olive oil
3 tbsp tomato paste
1 tsp brown sugar
juice of ½ lemon
1 tsp salt
Blend until well combined.

Garlic mint yoghurt dressing
1 small clove garlic, finely minced
¼ cup finely chopped mint
½ cup unsweetened natural yoghurt
1 lemon – juice
1 tbsp olive oil
Combine all yoghurt dressing ingredients and season to taste with salt & paper. Whisk thoroughly.

Combine half of the harissa paste with the chicken and leave to marinate ether overnight (in the fridge) or for ½ an hour.

Preheat the oven to 200°C. Line a baking tray with baking paper. Combine remaining harissa paste with olive oil, honey and toss with pumpkin and red onion. Season with salt and pepper and roast for about 30 minutes, until caramelised.

During this time, heat a drizzle of oil in a pan and fry marinated chicken thighs until cooked through. Rest for 5 minutes.


Toss salad leaves with pumpkin, onion, avocado, mint and a drizzle of olive oil. Top with 1-2 chicken thighs per individual serve. Dress with yoghurt dressing.




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