Name: Wow everyone with Darren Robertson’s Avocado Rounds with Ricotta, Soft Herbs, Pickled Shallot and Chilli Honey
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 slices good sourdough; 1 ripe Shepard avocado; 150g fresh ricotta; 1 small shallot, finely sliced; 2 tbsp apple cider vinegar; 1 tsp caster sugar; Small handful soft herbs (parsley, dill, chives); 1 tbsp chilli honey; Extra virgin olive oil; Salt flakes and cracked pepper

Ingredients

2 slices good sourdough

1 ripe Shepard avocado

150g fresh ricotta

1 small shallot, finely sliced

2 tbsp apple cider vinegar

1 tsp caster sugar

Small handful soft herbs (parsley, dill, chives)

1 tbsp chilli honey

Extra virgin olive oil

Salt flakes and cracked pepper

Method

Step 1

Place the sliced shallot in a small bowl with vinegar and sugar. Toss and set aside for 15 minutes to lightly pickle.

Step 2

Toast the sourdough until golden and crisp. Drizzle lightly with olive oil.

Step 3

Spread ricotta generously over the toast. Season lightly with salt and pepper.

Step 4

Slice the Shepard avocado into clean, even rounds and layer neatly over the ricotta.

Step 5

Drain the shallots and scatter over the top with plenty of soft herbs.

Step 6

Finish with a drizzle of chilli honey and an extra pinch of sea salt.

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