This delicious recipe is by Katie Silcock, head chef at Revolve Cafe at the Avantidrome Complex just outside Cambridge.
Time 10 minutes
3 blood oranges
3 ripe avocados
6 summer squash (courgette)
1 cup whole natural almonds
¼ cup basil
½ cup pitted Medjool dates
1 red chilli, thinly sliced
3 tbsp extra virgin olive oil
Combine the zest of 2 oranges with 2 tbsp olive oil and ripped basil leaves. Peel oranges with a serrated knife and thinly slice into discs.
Shave summer squash into long strips using a peeler or mandolin. Marinate for a few minutes in the oil mixture and salt.
Heat 1tbsp of olive oil and add in almonds, tossing continuously to roast evenly. Off the heat add in sliced chilli and dates and leave to cool.
Halve avocado, remove the stone and the skin. Toss orange slices with summer squash and spoon into the avocado half. Sprinkle with chilli almonds and serve immediately.
- Don’t cut basil as leaves will bruise and become bitter.
- Use a mixture of yellow and green summer squash for more colour
- Don’t marinate the squash too far in advance as it will soften quickly and loose texture
- This is a flavourful vegan dish but would also be a great accompaniment to five spiced duck.