Oh hello there. So this week is turning out to be a rather hectic one – hence the short but sweet post. The reason being that I am off on holiday next week and, as usual, have got about a million-and-one things to do before I leave.
And where are you gallivanting off to, I here you ask? Well, my friend, I am venturing over to Sweden for a spot of skiing. My skiing technique primarily involves pointing my skis in a downhill direction, and throwing myself to the ground should I feel the need to stop. Better than Bridget Jones, but not by much. I’ll try not to break anything. Touch wood. Sweden is going to be a snowy wonderland and, being the self-confessed Christmas addict that I am, I honestly feel like a child in December right now! I will be taking a small, but necessary, selection of Christmas jumpers for the occasion. So don’t you worry.
Now – on the subject of addictions – the other one that has re-surfaced in my life recently is my addiction to avocado. I just can’t get enough of the stuff. I love it on its own, chopped up with balsamic vinegar, on toast, in sandwiches, and in salads. You get the picture. Anyway, I recently discovered a truly marvellous way to eat it, and it was SO delicious, that I couldn’t not share. Sharing is caring, after all. Enjoy!
This serves one ravenous human or two snack-hungry people.
1 ripe avocado
1/2 cup feta cheese, crumbled
3 tsp olive oil
1 tsp balsamic vinegar
1/2 tsp wholegrain mustard
Salt & Pepper to taste
1/ Cut the avocado in half lengthways, and twist to separate.
2/ Ease the pit out using a spoon. It should come away quite easily if the avocado is ripe.
3/ Crumble the feta cheese into the hollowed centres.
4/ In a small jug or glass, whisk the oil, vinegar, mustard, and seasoning together to make a vinaigrette dressing.
5/ Drizzle the dressing over the feta, and top with a small amount of fresh black pepper.
6/ Consume with the help of a trusty teaspoon!