Salad: Toss chunks of peeled pumpkin with olive oil, sprinkle with ground cumin and roast in a hot oven until tender. Blanch sliced green beans and drain well. Combine pumpkin, beans, baby spinach leaves and chunks of avocado in a salad bowl. Mix a dressing of one part honey, two parts soy sauce and two parts olive oil and drizzle over salad. Top with toasted pine nuts.
Dip: Make an avocado dip by blitzing garlic and a little onion in a food processor briefly. Add a handful of coriander leaves and a seeded roma tomato and blitz again. Add the flesh of two ripe avocados with salt, chilli powder, castor sugar and lime juice to taste and blitz until well mixed but still chunky. Serve with pieces of toasted pita bread.
Light lunch: Peel the skin from smoked trout and remove the flesh, making sure there are no bones attached. Place trout in a salad bowl with sliced telegraph cucumber, chunks of ripe avocado, coarsely chopped ox-heart tomatoes and toasted croutons. Whisk one part red wine vinegar with three parts extra virgin olive oil and a little Dijon mustard. Drizzle dressing over avocado mixture and toss gently before serving.
2 avocados
20 cooked prawns, peeled, deveined, tails intact
1 long red chilli, finely sliced
1/2 red onion, finely chopped
1 cup mixed micro herbs
3 tbsp fresh lime juice
3 tbsp extra virgin olive oil
150g toasted macadamia nuts, coarsely chopped
Halve, deseed and peel avocados then place halves on four serving plates. Put prawns, chilli, red onion and mixed herbs in a bowl, toss to combine and add to serving plates. Whisk lime juice and olive oil in a small bowl, season to taste and drizzle over prawns and avocado. Scatter over macadamia nuts.
Serves 4
* Feature: Cream of the crop: Passion for avocados runs deep on this family farm
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