Load Shedding Friendly!
Recipe
- Juice of half a lemon
- 60 ml (¼ cup) avocado or olive oil
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) wholegrain mustard
- Salt and pepper
- 2 x 400 g tins butterbeans, drained
- 30 ml (2 tbsp) capers, drained
- 125 ml (½ cup) feta, cubed
- 80 ml (⅓ cup) pimento stuffed olives
- Handful dill, finely chopped
- 60 ml (¼ cup) soft sun-dried tomatoes in oil, chopped
- 1 small red onion, halved and thinly sliced
- 2 x 170 g tins tuna chunks, drained
- 2 avocados, halved
- Maldon or sea salt, for sprinkling (optional)
Description
- Combine the lemon juice, oil, honey and mustard until emulsified. Season with salt and pepper.
- Lightly toss together all the remaining ingredients, except the avos and salt, with half of the dressing. Divide between 4 serving plates.
- Remove the avo skins and pips. Place an avo half on each plate and divide the remaining dressing between the avo holes (alternatively chop the avos). Season avos with salt.