Stuffed roasted avocado with goat cream cheese

Name: Stuffed roasted avocado with goat cream cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 150 g Babyleaf mix; 1/2 small red chili pepper; 2 Limes; 1/2 TEASPOON Fig Mustard; 1 TEASPOON Honey; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 2 (35 g each) Taler goat's cream cheese; 7-10 Tbsp Pepper; 2 firm small avocados

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

150 g Babyleaf mix
1/2 small red chili pepper
2 Limes
1/2 TEASPOON Fig Mustard
1 TEASPOON Honey
7-10 Tbsp Salt
4 TABLESPOONS Oil
2 (35 g each) Taler goat's cream cheese
7-10 Tbsp Pepper
2 firm small avocados

Directions

1
Wash the salad and drain well. Wash the chilli pepper, cut in half, remove the seeds. Chop the flesh finely. Halve limes and squeeze. Mix chili, 3 tablespoons lime juice, mustard and honey and season with salt. Fold in 3 tbsp. oil and season to taste again
2
Mash cheese with a fork and season with pepper. Cut avocados in half, remove stones. Carefully remove the flesh from the skin with a spoon. Spread avocados with lime juice and season with salt and pepper. Fill the avocado halves with the cream cheese and smooth them down
3
Heat 1 tablespoon of oil in a non-stick frying pan and fry the avocado halves with the cut surface facing down for 1-2 minutes until golden brown. Turn and remove the pan from the heat. Arrange the salad on the plates. Arrange 1/2 avocado on each plate and sprinkle with vinaigrette. Served with baguette