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Celebrate World Avocado Month in June with this delicious recipe
ummer's almost here: time for
quick, nutritious meals like this
avocado fattoush. It's packed
with creamy avocados (from 85p
each), which are a source of vitamin E
a nutrient that strengthens the immune
system and helps to maintain healthy skin.
There's also fibre in The Food Doctor Seed
& Cereal Pittas (6 x 60g, £1). They're baked
in a stone oven for a crisp bite, with a tasty
mix of grains and seeds.
Serves 4Takes 25 mins
Cost per serve £2.30
5 The Food Doctor Seed & Cereal Pittas
3 tbsp olive oil
1 lemon, zested and juiced
1cucumber, halved, deseeded and cut into
500g mixed tomatoes, roughly chopped
100g radishes, thinly sliced
15g fresh mint leaves, roughly chopped
160g pomegranate seeds
2 avocados, halved, stoned and peeled
Preheat the oven to gas 6, 200°C, fan
180°C. Halve 1 pitta so you have 2 rounds;
brush with a little oil on both sides. Bake on
a baking tray for 10-15 mins until crisp. Put
the remaining pittas in the oven on a baking
tray for the last 3-4 mins to warm through.
2 Meanwhile, in a small jug, whisk the
remaining oil with the lemon juice and
3 Divide the cucumber, tomatoes, radishes
and chopped mint between 4 bowls.
Drizzle the dressing over the salad and
toss to coat. Break up the 2 cri
rounds and scatter over with the
pomegranate seeds and remaining mint.
Slice each avocado half lengthways,
three-quarters of the way to the thinner
end, then fan out on top of the salad
bowls. Serve with the warmed pittas.
Find out more at
Get the World Avocado Organisation's
free e-cookbook at bit.do/waocookbook
У О @avocado
Each serving contains
EnergyFt Saturates Sugars Salt
26g 5g 12g 0.5g
of the reference intake. See page 8.
Carbohydrate 42g Protein 11g Fibre 8g