How do we celebrate Heritage Day? With South African avos of course! Heritage Day is around the corner, and there’s no better way to enjoy the day than with homegrown goodness straight from our farms.
Local avos are one of the tastiest ways to conjure up a magnificent meal that not only looks good, but tastes pretty amazing too. Avos bring colour, flavour and freshness to every spread, making them ideal for Heritage Day braai tables.
This year we’re spicing things up and making delicious avocado and bobotie rice salad with roasted grapes as an alternative to the usual green braai salad and with those delicious tastes of a traditional bobotie.
For the grazers, we’re pulling together all of our favourite spring veg, adding an avo or three, and whisking up a whipped avocado and feta dip for the ultimate Braai Day platter.
Aside from salads and snacks, avos can be sliced, diced, smashed and pureed to be used in a multitude of mouthwatering braai sides – there is no limit to what you can do with them for your Heritage Day braai.
South African avos are available almost all year round. The creamy, green-skinned varieties are available from March until October and the nutty dark-skinned avos from March until November.
Both green and dark-skinned avos are equally delicious…and nutritious! Avos are high in copper (33%), a mineral known to support immune system function, and a source of fibre (5.3g fibre per 100g), which is needed for good gut health.
Brighten up your Heritage Day spread and add an avo (or more!) to your braai table.
Avocado & Bobotie Rice Salad with Roasted Grapes
Serves 6
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
- 500 g brown basmati rice, cooked
- 1 x 410 g can brown lentils, drained
- 1 large brown onion, peeled and sliced
- A drizzle of avocado or olive oil
- 30 ml (2 tbsp.) Turmeric
- 30 ml (2 tbsp.) mild curry powder
- 3 cloves garlic, crushed
- 100 ml water
- Juice and zest of 1 lemon
- 15 ml (1 tbsp.) apricot jam
- Chopped coriander to garnish
- Toasted almond flakes to garnish
- 2 avocados, stoned, peeled and quartered
- Lemon wedges to serve
For the Roasted Grapes
- 150 g green grapes
- 2- 3 tbsp. honey
Method:
- Preheat oven to 200˚C and place the grapes on a baking tray, add a drizzle of the honey. Roast until tender and slightly charred, about 10 minutes.
- To make the Avocado Bobotie salad: combine the basmati rice and lentils in a bowl and set aside.
- In a frying pan, sauté the onion in the oil until softened, add the spices and garlic, and sauté for a further 2 -3 minutes. Pour in the water and whisk in the lemon juice, zest, apricot jam, cook until the jam melts and forms a sauce. Remove from the heat and pour half the sauce over the rice and lentils, toss to coat the rice.
- Arrange the bobotie rice on a platter and add the avocado quarters, garnish with chopped coriander, flaked almonds and the roasted grapes.
- Serve with extra sauce and lemon wedges.
Braai Day Platter with Avo & Whipped Feta Dip
Serves 6 – 8 as a starter
Preparation time: 20 minutes
Ingredients:
- 2 ripe avocados, peeled and stoned
- Avocado or olive oil to drizzle
- Crudités (such as carrots, celery, cucumber, baby tomatoes, roasted peppers, sun-dried tomato)
- Pita bread
- Pesto, homemade or store bought
For the Whipped Avo & Feta Dip
- 1 ripe avocado, peeled and stoned
- 2 cloves garlic, finely chopped
- 15 g (½ punnet) flat leaf parsley plus a little extra for garnish
- 240 g soft feta, drained
- 125 ml (½ cup) buttermilk or plain low-fat yoghurt
Method:
- For the dip, place all the ingredients in a food processor and blend until smooth.
- To serve, slice the avocados and arrange on a platter and drizzle with oil. Arrange the crudités and other accompaniments on the platter.
- Spoon the dip into bowls and top with a dollop of pesto and serve immediately.
For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa
