I have a thing about completely emptying my fridge before leaving on an adventure. It's not just a food waste quirk, rather an empty fridge = a clean slate upon return; on eating, on life and habits. A vacant fridge inviting new tastes to become additions to favourite foods. It's one attempt to prolong the flavours of recent travel into the every day. An analogy to hold onto the alternate perspectives travel inspires before they are smothered under the smaller thoughts of domestic life.
These avocado boats came about when I found myself out of bread and down to one lonely avocado the afternoon before flying out. It encompasses my favourite things; avocado, no cooking; instead super speedy assembling and the eco-ness of not even having to wash up a bowl. The avocado is the bowl. Genius.
- Avocados (about one per person)
- Soft goats cheese
- Fresh coriander
- Toasted buckwheat
- Toasted sunflower seeds
- Toasted pepita seeds
- Olive Oil
- Ground cumin
- Salt & Pepper
- Half the avocados with a sharp knife and whilst gently cupping one half in the palm of your hand use a fork to mash the lush buttery flesh inside the avocado half
- Add the chunks of goat cheese
- Then start sprinkling; buckwheat, sunflower seeds, pepita seeds, cumin
- Rip up some of the coriander and add on top
- Then to finish; drizzle over some olive oil and season with salt & pepper