This recipe is a personal favourite. It was given to me by Gay Bilson 18 years ago. It is fresh and punchy and works with so many other preparations. At home I also like to serve it with grilled prawns or barbecue chicken. It can be given some extra punch with the addition of a few green chillies.
1 garlic clove, roughly chopped
½ tsp cumin seeds, toasted
½ bunch coriander, washed
½ cup loosely packed mint leaves
1½ tbsp grapeseed oil
½ tsp lemon juice
½ tsp sea salt flakes
1. Place avocado, garlic, cumin, coriander and mint in an upright blender. Blend until you have a rough puree. Pour the oil in slowly, blending until the sauce becomes smooth. Season the sauce with lemon juice and salt, adding more if necessary.
Serve with my whole roasted lamb shoulder with Sichuan sauce
Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.