Recipe
- 2 large ripe avocados
- 400 g cherry or cocktail tomatoes
- 2 English cucumbers
- 200 g feta cheese
- 150 g olives
- 15 g fresh herbs, dill, parsley or chives (one or a combination of all three)
- 70 g biltong, sliced
- 150 ml avocado oil or olive oil
- 75 ml lemon juice
- 20 g fresh herbs
- Sea salt and ground pepper
Description
- Whisk the dressing ingredients together in a jug or shake in a screw–top jar.
- Cut and peel the avocados, remove pips and cut into quarters.
- Cut the tomatoes in half lengthways.
- Cut cucumber into chunky quarters. Cut feta cheese into cubes, or crumble.
- Put the avocado, tomatoes, cucumber in a large bowl, add the olives and toss the ingredients together gently.
- Scatter the feta cheese and biltong over the top and garnish with chopped fresh dill, mint and parsley.
- Dressing may be served separately.