Avocado En Croûte

VEGAN OYSTERS WITH AVOCADO PEARLS

Although this recipe calls for some unusual ingredients, they are worth the hunt!. Empty oyster shells can be found at your local fish market. Wakame is a flavorful seaweed that can be found in the Asian section of your supermarket. The extra research is completely worth it to make this stunning platter. The oyster shells can be washed and reused for your next party—very sustainable!

INGREDIENTS

50g samphire, finely chopped 100g cucumber, chopped brunoise (a dice of ±3mm) A few fresh sprigs of coriander, finely chopped Juice of ½ lemon, plus some extra wedges for serving ¼ red chilli, finely chopped, more to taste 12 empty and cleaned oyster shells Extra-virgin olive oil 1 avocado Sea salt and pepper 125g wakame or seaweed salad, rehydrated To garnish: cress To serve: crushed ice

EQUIPMENT NEEDED

Melon baller

METHOD

1 Combine the samphire, cucumber, coriander and lemon juice together in a small bowl. Season to taste and stir in the chopped chilli. 2 Divide the wakame evenly into the 12 shells. 3 Cut the avocado in half, remove the pit and use the melon baller to make 12 avocado ‘pearls’ in total, 6 per half. 4 Divide the samphire and cucumber mixture between the 12 oyster shells, then top each oyster with an avocado pearl. 5 Drizzle with a little olive oil, garnish with cress and serve the oysters immediately on crushed ice, with extra lemon wedges on the side.

MAKES 12

OYSTERS