Avocado, Feta and Chipotle by Tess Ward

Chef and food writer Tess Ward, has produced a range of healthy and flavoursome recipes to complement our new collection Dove Grey, which has a subtlety and depth entirely unique to Burleigh.

Tess’s next recipe mixes avocado, feta and chipotle for a delicious topping and dip. Whip up for a quick and delicious breakfast or for a tear-and-share brunch. Tess has served hers on a Dove Grey Felicity Tea Saucer.

Ingredients:

 2 Ripe avocados

1/2 Teaspoon fine sea salt

Juice 1/2 lemon

30g Feta, crumbled

1 Heaped teaspoon chipotle chilli paste

Freshly ground black pepper

(Serves 2-3)

 Method:

  • Take one of the avocados and mash it with the lemon and salt. Roughly mash the second one into the first, but ensuring slightly bigger chunks
  • Place the mashed avocado on a side plate and top with the feta, chili paste and black pepper
  • Serve alongside your chosen accompaniments.
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