Topped with a little sour cream, served with tortilla chips – serve this zesty dish as a refreshingly light starter for guests or have as a lively lunch for two.
|180g Pomegranate & Cumin beetroot, diced|
|6 cherry tomatoes, diced|
|1 shallot, very finely chopped|
|1 small bunch of coriander, finely chopped|
|1 tbsp extra virgin olive oil|
|A few drops of chilli sauce (e.g Tabasco), optional, to taste|
|salt & freshly ground black pepper|
|2 ripe avocados, cut in half lengthways, skin on, stone removed|
|4 tsp sour cream|
|A couple of handfuls tortilla chips, to serve|
What to do:
Make the salsa by mixing together the beetroot, tomato, shallot and coriander. Add the olive oil, and season to taste with chilli sauce, salt and pepper.
Arrange the avocados on serving plates and spoon a little of the salsa into the middle of each, and add a spoon of sour cream on top. Add any spare salsa to a small dish and hand around separately. Serve with tortilla chips and eat immediately.