Avocado coleslaw

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

2 gammon steaks, sliced into cubes
2 small cabbages, thinly sliced
1 avocado, peeled, stoned and cut into chunks
100 g pecan nuts, roughly chopped and toasted
70 g Gorgonzola
Basil, to garnish

For the aïoli:

2 free-range egg yolks
2 cloves garlic, crushed
1 t Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 T vinegar
½ cup olive oil
½ cup sunflower oil
Lemon juice to taste

Method

Fry the gammon until golden and crisp. Mix the sliced cabbage with the aïoli. Top with the avocado, nuts, Gorgonzola, crispy gammon and basil.

To make the aïoli, whisk the egg yolks with the garlic, mustard, salt and pepper and vinegar. Slowly add the oils in a steady stream, whisking continuously. Season with lemon juice and salt and pepper to taste.

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Curried apple chutney with pork belly espetadas

Nacho-fried chicken with coconut-apple slaw

Red cabbage slaw with lime mayo

Kale slaw

Avo coleslaw

Crunchy no-raisin coleslaw

Super healthy, spicy coleslaw

Avocado coleslaw

Avocado coleslaw

Ingredients

Method