recipes using avocado

Discover our roasted carrots recipe by Diana Henry on HOUSE by House & Garden. Labneh – drained yogurt ‘cheese’ – is very easy to make.

Cumin & coriander roasted carrots, labneh & avocado with pomegranate dressing

greek yogurt

garlic,

slim carrots (ina bunch)

olive oil

cumin

coriander

chilli flakes

avocadoes

watercress, coarse stalks removed

walnut pieces, toasted

coriander leaves seeds

pomegranate molasses

garlic, crushed

dijon mustard

honey

lemon

Labneh - drained yogurt 'cheese' - is very easy to make. You need to start 24 hours ahead if you want to use it straightaway, or you can make it in advance and keep it in the fridge. If storing it, roll it into walnut-size balls with wet hands, then put them in a jar under a layer of olive oil.
To drink: A crisp, aromatic white, an Albariño, or this Austrian: Taste the Difference Grüner Veltliner 2013, £7.50, Sainsbury's. Wine details correct at original magazine publication date.
From the Gourmet supplement in the December 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Emma Lee; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
Top Tips

House and Garden

You need to make the labneh 24 hours in advance. Put a brand new J-cloth or a piece of muslin into a sieve set over a bowl. Mix the yogurt with the garlic and salt and spoon this into the cloth, then lightly pull it round the yogurt and twist the ends as if you were making a bag. Give the 'bag' a gentle squeeze - you'll see that liquid easily comes out of it - then leave it in the sieve placed over the bowl for 24 hours in the fridge. Every so often give it a gentle squeeze to help the liquid drip through.

For the carrots, wash them really well (but don't peel), then trim the tops leaving a little of the green tuft.

Heat the oven to 200°C/fan oven 180°C/mark 6. Put the carrots into a roasting tin in a single layer. Add the olive oil and spices. Turn the carrots to coat all over. Season with salt and freshly ground black pepper. Roast in the oven for about 30 minutes, until tender and slightly shrunken but not overcooked.

For the dressing, whisk everything together and season with salt and pepper
5 To serve, halve each avocado, remove the stone and slice each half into slim wedges, then carefully peel off the skin.

Put the carrots, avocado, watercress, walnuts and coriander in a bowl and very gently toss in three quarters of the dressing - you want a little left to drizzle on the labneh. Divide the tossed vegetables between 6 plates. Unwrap the labneh, break it into chunks and dot it around, then scatter on the pomegranate seeds. Drizzle on the rest of the dressing and serve immediately.

Vegan lime and avocado cheesecake with an Oreo base

Oil spray, for greasing

Oreo cookies, finely ground

tbsp coconut milk

cashew nuts,

avocados,

sea salt

vanilla paste

milliliters agave nectar

lemons

coconut oil

limes,

kiwi fruit, for the top (optional)

By Kerstin Rodgers aka MsMarmitelover in V is for Vegan
Recipe extract and image taken from V is for Vegan by Kerstin Rodgers aka MsMarmitelover (Quadrille £20). Photography: Jan Baldwin.
Cake recipes

In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake tin. Chill in the fridge for about 30 minutes.

Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.

Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.

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