Avocado and red capsicum timbales Photo: QUENTIN JONES, STYLING TRISH HEGARTY
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Ingredients
2 large red capsicums.
1 large avocado, peeled and stones removed.
1 tsp harissa paste.
1 tbsp lemon juice.
80g fetta cheese, crumbled.
2 tbsp finely chopped mint.
Sea salt and freshly ground black pepper.
Method
Cut the capsicums into large, flat slices and remove the membranes. Place, skin-side up, under a hot griller until the skin blackens and blisters. Place in a bowl, cover tightly with clingfilm and leave for 5 minutes. Peel off the skin and cut into small dice.
Cut the avocado into small dice and place in a bowl with the capsicum, harissa, lemon juice, fetta and mint. Mix together gently and season to taste.
Line four dariole moulds with clingfilm, leaving plenty overhanging the top. Spoon the mixture into each one, gently pushing down with a spoon. Cover with the overhanging clingfilm and refrigerate for 10 minutes.
To serve: turn the timbales upside-down onto plates and carefully remove the moulds and clingfilm. Serve on their own with oat biscuits, or with an accompaniment such as barbecued prawns, smoked salmon or lamb fillets.
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