Author: theavotree

Serves 4

Ingredients
1.25kg butterflied chicken
2 tablespoons olive oil
2 tablespoons runny honey
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon chilli flakes or hot sauce, optional
Sea salt
Cracked pepper

Salad
1 mango, cubed
2 avocados, cubed
½ small red onion, thinly sliced
½ cup roughly chopped coriander
4 tablespoons lemon or lime juice
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 red chilli, thinly sliced

Serves 4-5

Ingredients
Veggie Chilli
1 tablespoon olive oil
¾ red capicum, diced
¾ red onion, diced
3 clove garlic, finely chopped
1 courgette, diced
1 teaspoon dried oregano
1 teaspoon cumin seeds
1 teaspoon cumin powder
½ teaspoon smoked paprika
1 x 400g chilli beans
5 vine tomatoes, roughly chopped

Salsa
1 cob of corn
¼ red capsicum, diced
¼ red onion, finely diced
½ cup roughly chopped fresh coriander
3 tablespoons lemon or lime juice

To Assemble
300g tortilla chips
1 ½ cups grated edam or mozzarella cheese
1-2 avocados, thinly sliced
1 spring onion, thinly sliced
1 green chilli, thinly sliced
½ cup sour cream or plain greek yoghurt
Hot sauce

Serves 4

Ingredients
Roast Vegetables
1 large orange kumara
5 shallots, halved or quartered
2 tablespoons olive oil
1 tablespoon runny honey
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon chilli flakes

Herb & Avocado Sauce
2 ripe avocados 
1 loosely packed cup fresh coriander
¼ cup chopped fresh mint
2 cloves garlic
1 green chilli, chopped
¼ cup lemon juice
1 tablespoon white wine vinegar
Sea salt
Cracked pepper

To Assemble
1 cup brown rice or brown rice and quinoa
1 rotisserie chicken
2 cups rocket leaves
2 tablespoons olive oil
3 tablespoons lemon juice
Sea salt
Cracked pepper

Serves 1

Ingredients
Lamb Meatballs
450g lamb mince
1 size 7 egg
⅓ cup panko crumbs
⅓ cup chopped fresh herbs
¼ teaspoon smoked paprika
¼ teaspoon allspice
¼ teaspoon cinnamon
1 teaspoon lemon zest
2 cloves garlic, crushed
1 tablespoon peach, mango or other fruit chutney
2 tablespoons olive oil

Tabbouleh Salad
½ cup bulghur wheat
¼ cup extra virgin olive oil
½ telegraph cucumber
1 red capsicum
200g cherry tomatoes
1 cup fresh mint and parsley, roughly chopped
1 cloves garlic, crushed
1 large pinch ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon smoked paprika
1 teaspoon lemon zest
5 tablespoons lemon juice
Sea salt
Cracked pepper

To Serve
1 cup greek yoghurt
2 tablespoons chopped mint and dill
1 clove garlic, crushed
1-2 ripe avocados
2 teaspoons zatar
1 cup kalamata olives

Serves 4: Cook time 20 mins

Ingredients
1 can black beans
2 cloves of garlic, crushed
1⁄4 tsp cayenne pepper,
1⁄2 tsp smoked paprika
1⁄4 tsp salt
1 avocado
1⁄2 cup finely chopped pineapple (or tinned crushed pineapple)
10 cherry tomatoes (approx 1⁄2 cup)
1x large red chilli
1⁄2 cup corn
large handful fresh coriander, finely chopped
1 sprig of mint
1x juice of one lime
1⁄2 cup finely chopped red onion

1 bag of Corn chips
Sour cream to serve

Serves 2-3

Ingredients
2 eggs
50g flour
80ml milk
1/8 tsp salt
40g butter

Spiced Avocado & Corn Salsa
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp coriander seeds
1/4 tsp ground cumin
1/8 tsp salt
1 cup cooked sweetcorn kernels
5 cherry or baby roma tomatoes, quartered
1 GEM avocado, half diced into 2cm cubes and half thinly sliced

To Serve
1-2 eggs (optional)
Finely grated cheddar

Serves 1

Ingredients
500g kumara, diced 2cm
1 small onion, finely chopped
large clove garlic, finely chopped
100g halloumi, diced 1cm
1 tbsp rose harissa
1 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt
15g fresh parsley, chopped, plus extra to garnish
1 tbsp lime juice
4 eggs
1 GEM Avocado, diced

Dressing
1 tablespoon olive oil
1 tsp lime juice
1/2 tsp rose harissa

Serves 4 – Cook time: 35 mins

Ingredients

Creamy avo:
1 GEM Avocado
1 lime, juice
1 large garlic clove, crushed
1 sprig spring onion, chopped finely
2 tbsp creme fraiche (optional)

Hash brown Ingredients:
4 agria potatoes (approx 500g)
2 tsp gochujang
1 tsp white miso / or miso
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp maple syrup
2 tbsp Oil for frying
2 tbsp butter

To serve:
Fried shallots
Handful coriander chopped

Serves 4 – Cook time: 20 mins

Ingredients
A good glug of olive oil
1 Leek
2 cloves garlic
1 tsp salt
2 lemon
120g baby spinach, roughly chopped
1 cups Frozen baby green peas
1 heaped tsp white miso paste
1 tbsp butter
Cracked black pepper to taste
3 tbsp grated mozzarella cheese
8 eggs

To Serve

1 tbsp chili oil
Handful of chopped parsley
1 GEM avocado, sliced
Toasted sourdough

Serves 1

Ingredients
Crispy Bacon Rice
2 teaspoons olive oil
3 slices streaky bacon, sliced
1 cup cooked white rice
1 tablespoon chilli and garlic sauce (we used Lee Kum Kee) or sambal

To Serve
1 tablespoons olive oil
1 size 7 egg
¼-½ GEM avocado
½ spring onion, finely sliced
1 teaspoon sesame seeds, toasted
Sriracha hot sauce, optional

Serves 4

Ingredients
10 vine tomatoes, halved
2 tablespoons olive oil
½ teaspoon fennel seeds
250 grams halloumi cheese
2 teaspoons sesame seeds
1 tablespoon runny honey, plus extra to serve
8 slices sourdough bread
1 clove garlic
1 ripe GEM avocado, sliced
Sea salt
Cracked pepper

Serves 4-5

Ingredients
4 large boneless chicken thighs
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon chilli flakes, optional

Whipped avocado and feta
1 & ½ ripe GEM avocados
100g feta cheese
¼ cup greek yoghurt
2 cloves garlic, chopped
1 teaspoon white wine vinegar
⅓ cup fresh mint leaves

Salad
1 telegraph cucumber
½ medium red onion
1 cup cherry tomatoes or 2 large tomatoes
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon white wine vinegar

To serve
4 wraps
Mint leaves
Sea salt
Cracked pepper

Serves 4-5

Ingredients
Fritter Batter
3 cups peeled and grated kumara
1 cup peeled and grated carrot
1 cup grated courgette
1 brown onion, sliced
½ cup rice flour, plus extra if required
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 cup grated cheese, such as edam
⅓ cup chopped fresh parsley
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 size 7 eggs
1 teaspoon salt
Cracked pepper

To assemble
3 tablespoons olive oil
8-10 rashers of streaky bacon
2 GEM avocados, sliced
1 lemon, cut into wedges
Sour cream
Hot sauce

Serves 4

Ingredients
700g baby potatoes
3 tablespoon olive oil
1 rosemary sprig
Sea salt
Cracked pepper

Dill Pickle & Avo Dip
2 GEM ripe avocado
4 tablespoons lemon juice
2 cloves garlic, roughly chopped
4 gherkins, roughly chopped
¼ cup gherkin juice
2 tablespoons roughly chopped dill, plus extra for on top
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped chives
Cracked pepper
Sea salt

Makes 6 tacos

Ingredients
1 tablespoon olive oil
200g chorizo sausage, sliced
1 teaspoon cumin seeds
2 cloves garlic, sliced
1 red onion, finely sliced
1 red capsicum, core removed and sliced
200g tinned black beans, drained and rinsed

Crispy eggs
1cm deep neutral oil
6 size 7 eggs

To serve
1-2 avocados, sliced
6 flour or corn tortillas
½ cup coriander leaves

Hot sauce

Serves 4

Ingredients
Avocado Chimichurri
½ cup flat leaf parsley leaves, finely chopped
½ cup coriander leaves, finely chopped
½ cup olive oil
¼ cup red wine vinegar
1 teaspoon runny honey
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
¼ teaspoon ground cumin
Sea salt
Cracked pepper
1 ripe but firm avocado, cubed

Skirt Steak
600g skirt steak
2 tablespoons olive oil
Sea salt
Cracked pepper

Serves 4

Ingredients
Marinated Chicken
2-3 tablespoons sambal
2 tablespoons runny honey
2 tablespoons neutral oil
1 tablespoon rice wine vinegar
1 tablespoon chopped coriander stalks, reserve the leaves
3cm fresh ginger, peeled and finely grated
2 cloves garlic, minced
1/2 teaspoon sea salt
500g boneless and skinless chicken thighs

Garlic Rice
1 tablespoon butter
1 clove garlic, crushed
1 cup jasmine rice
375ml water
1 teaspoon salt

Salsa
½ fresh pineapple, chopped into small cubes
2 avocados, cubed
½ shallot, cut into small cubes
¼ cup fresh coriander leaves, chopped
1 green chilli, sliced
2 tablespoon lime juice

Ingredients
3 tablespoons olive oil
1 brown onion, diced
4 cloves garlic, finely chopped
1 red chilli, deseeded and chopped, plus extra to serve
2 teaspoons ground cumin
2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 small bunch coriander, stems finely chopped and leaves put aside
1 red capsicum, diced
400g tin finely chopped tomatoes
750ml chicken stock
2 cooked chicken breast, shredded
400g tin black beans, drained
200g frozen corn kernels, thawed
Sea salt

Ingredients
Pork Schnitzel
4 pieces of pork schnitzel meat
3 size 7 eggs
1 cup flour
4 cups panko crumbs
Vegetable oil for frying
Sea salt
Cracked pepper

Herb & Avocado Salad
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 clove garlic, finely chopped
2 avocados, cut into wedges
½ small cucumber, sliced
1 cup chopped fresh Italian parsley leaves
2 celery stalks, finely sliced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Sea salt
Cracked pepper

Optional to serve
Lemon wedges
50g butter
2 tablespoons capers

Ingredients
Panko Chicken
4 boneless chicken thighs
2 cups panko crumbs
3 size 7 eggs
1 cup plain flour
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon smoked paprika
Oil for frying

Herby Mayo
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
½ cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
4 large gherkins, finely chopped
Cracked pepper

To Assemble
2 avocados, sliced
1 small cos lettuce, chopped
Sliced gherkins
4 brioche buns

The chickpea omelette:
1 block (300g) silken tofu
1 cup chickpea flour
¼  cup nutritional yeast
150ml plant-based milk
1 tbsp apple cider vinegar
2 tsp cornstarch
2 tsp baking powder
2 tsp garlic powder
2 tsp ground turmeric
2 tsp smoked paprika
1 tsp ground cumin
S & P to taste

The filling & topping:
100g baby spinach
300g white button mushrooms, sliced
1 red onion, thinly sliced
2 avocado, sliced
Fresh microgreens
S & P to taste
Oil for cooking

The sweet potato:
2 medium-sized orange sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½  tsp cayenne pepper
S & P to taste

The scrambled tofu:
450g firm tofu
1 spring onion, thinly sliced
1 tsp ground turmeric
½ tsp smoked paprika
S & P to taste
Half a lemon, juiced
Oil for cooking

The burrito:
4 flour tortillas
2 avocados, sliced
1 red onion, thinly sliced
2 tomatoes, thinly sliced
100g spinach or your choice of leafy greens
Chili sauce (optional) or your choice of sauce

The sesame avocado:
1 avocado, diced
2 tbsp white sesame seeds
2 tbsp black sesame seeds
Pinch salt

The teriyaki tofu:
300g firm tofu, diced
¼ cup cornstarch
2 tbsp light soy sauce
2 tbsp mirin
1 tbsp raw sugar
1 tsp dark soy sauce
½ cup water
2 tsp cornstarch, dissolved with another 2 tbsp cold water
1 spring onion, sliced
2 cloves garlic, crushed
1-2 tbsp cooking oil

Other ingredients:
1 ½ cup cooked brown rice
1 cup cooked edamame beans
1 cup finely shredded purple cabbage
1 small cucumber, diced

The quesadillas:
4-6 large wholemeal wraps/tortillas
1 red onion, finely diced
4 cloves of garlic, crushed
1 spring onion, finely sliced
2 tsp ground cumin
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp oregano
2 tomatoes, diced
1 can black beans, drained and rinsed
1 cup frozen peas, defrosted
1 cup frozen sweet corn, defrosted
1 red capsicum, diced
1 jalapeño, diced
250g vegan cheese, grated
Oil for cooking
S & P to taste
1 avocado, sliced

The Avocado crema:
1 large avocado
1/2 cup dairy-free Greek yogurt
1 lemon, juiced
A handful fresh coriander, roughly chopped
S & P to taste

The rice sandwich:
1 cup sushi rice
1 cup water
2 tbsp rice vinegar
1 tbsp sesame & seaweed rice seasoning (optional)
Pinch salt
Oil for frying

The wasabi avo mayo:
Half an avocado
2 tbsp vegan mayonnaise
½ tsp wasabi sauce
Half a lemon, juiced
S & P to taste

The Tofu Steak:
450g extra-firm tofu, sliced into 8 rectangle steaks
1 tbsp cornstarch
2 tbsp avocado oil
2 tbsp light soy sauce
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
S & P to taste

Other Ingredients:
1 medium-sized beetroot, sliced
1 avocado, sliced
Iceberg lettuce leaves

The Ingredients:
2 red capsicum
1 avocado, cut into half
1 red onion, finely diced
3-4 cloves of garlic
¼ cup chipotle sauce
1 tsp cayenne pepper (optional)
1 tsp smoked paprika
¼ cup soy cream
1 lime, juiced
2 cans butter beans, drained
S & P to taste
1 ½ cups bulgur wheat
1 cup cherry tomatoes, cut into half
Fresh chilli and coriander to garnish

Corn fritters:
3 corn cobs
1 small red onion, chopped
½ cup basil, roughly chopped
2 eggs, whisked
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1/2 cup rice flour
1/2 cup plain flour
1 tsp baking powder
3 tbsp olive oil, for cooking

Avocado tomato salsa:
1 ripe avocado, roughly chopped
1/2 cup cherry tomatoes, roughly chopped
¼ cup basil leaves, roughly chopped
1 lime, juiced
1/2 tbsp olive oil
Salt & pepper, to taste

Time: 25mins
Serves: 4

Ingredients:
Fusilli 350g
Garlic 2 cloves, peeled
Baby spinach 200g
Avocados 2 small ripe, halved and stoned
Extra-virgin olive oil for drizzling
Roasted cashews 30g, chopped
Roasted almonds 30g, chopped
Coriander a small bunch, chopped
Limes 2
Feta 50g, (optional)

Prep time: 50mins
Cook time: 25mins
Serves: 4

Ingredients
2 large, very ripe avocados
Juice 1 lemon
8 seeded soft tortillas, or your favourite flatbreads, warmed
Small bunch coriander, to serve

For the onions
1 large red onion, very thinly sliced
100ml red wine vinegar
4 tbsp caster sugar

For the chicken
4 skinless chicken breasts, each cut into 3-4 chunky strips
284ml pot buttermilk
85g polenta or cornmeal
85g plain flour
1 tbsp sesame seed
1 tbsp sweet paprika
½ tsp cayenne pepper
2 pinches ground cinnamon
1 tsp garlic salt (or normal salt)
Sunflower oil, for shallow-frying