Five delicious ways to make the most of bargain avocados

Soba noodles with cheat's crunchy chilli oil and avocado.
Soba noodles with cheat's crunchy chilli oil and avocado. Photo: Katrina Meynink

Run, don't walk to enjoy an avocado glut, with the creamy fruit currently hovering at the $1 mark. It won't last, but while it does, avocado gluttony for all.

Crunchy chilli oil soba with avocado is the time-poor man's answer for a lazy dinner or lunch. For four serves, cook 270g soba noodles according to packet instructions. Strain and return to the pot (a splash of cooking liquid going in is good). Add 2-3 tablespoons of crunchy chilli oil (or to taste) and 1 tablespoon of finely chopped chives. Give the saucepan a swirl for them to lightly mix. Transfer the noodles onto a plate with ½-1 avocado, sliced, per serve. Sprinkle over another 1-2 teaspoons of chilli oil and eat warm. There is nothing better than mixing the avocado slices through the noodles as you go. If you can't source crunchy chilli oil, simply add a few tablespoons of sesame seeds to the best chilli oil you can find.

Spice up your avo toast with dukkah and ras el hanout.
Spice up your avo toast with dukkah and ras el hanout. Photo: Katrina Meynink

Stay the course with me – avocado hummus is the stuff of dreams. Goes with proteins. Goes with chips and drinks, and it goes with toast. Combine half a large avo with a 400g can of chickpeas, strained and rinsed, ⅓ cup tahini, the juice from 2 limes, 1 garlic clove, 1 teaspoon ground cumin and 1 cup coriander leaves in a blender. While blending, stream in 2 tablespoons of olive oil and blitz until creamy. Season with salt and pepper.

Toted as the ruin of house deposits, avo toast can take a decidedly cheaper turn with this at-home number. Chop an avocado into small cubes and add to a bowl with 2 tablespoons of Persian-style feta. Gently mix and season with salt and pepper. To a separate bowl, mix 2 tablespoons of dukkah with 1 teaspoon ras el hanout to give it a warmly spiced tone. Add to the avocado-feta mix along with ½ a tablespoon of finely chopped chives (or flat-leaf parsley or coriander). Pile over toast. Scatter with any herbs you might find lurking in your garden, and breakfast/snack/lunch is done.

Sashimi salad bowl: cut an avocado into cubes and add to a bowl with 1 cup diced salmon sashimi, ½ cup wasabi peas and 2 cups finely sliced gem lettuce. Toss gently to combine then add 1 teaspoon sesame oil and 3 tablespoons of quality ponzu sauce. Sprinkle with 1 teaspoon furikake if you happen to have it, or finely slice a small sheet of nori seaweed. Toss gently and eat immediately for creamy, crunchy, spicy goodness.

When you wrap your head around the concept, the chocolate pud undoubtedly benefits from the inclusion of avo. Scoop the flesh of 2 avocados into a blender with 2 teaspoons vanilla bean paste, ½ cup maple syrup, 2 tablespoons honey, ¼ cup orange juice and ¾ cup cocoa powder. Blitz to a rough paste. With motor running, add ¾ cup hot water (not boiling), adding more orange juice if needed, until smooth and creamy. Divide mixture among 8 bowls and chill for at least 2 hours. You can top with whipped cream for an indulgent extra. (Keeps for 3 days.)