Recipe: Stuffed Avocados from Cook Eat Love

A new way to enjoy the always-in-fashion avocado.

Fearne Cotton’s Cook Eat Love was released last month in the UK where she’s known as a popular radio host and health-conscious cookbook author. Chock-full of hearty, vibrant dishes that take very little time to prepare, Cook Eat Love offers something that everyone in the family can enjoy (recipes for Roast Chicken, Cashew & Chilli Salad, Vanilla Oatmeal and Walnut Loaf to name a few). The following recipe for stuffed avocados will make for a refreshing weeknight supper or a hearty lunch. We are sure you will cook, eat and love them!

 

STUFFED AVOCADOS
Serves 2

 

 

The avocado is still having a moment, so here’s another idea for how to enjoy this delicious favorite. The hot veg works really well with the creaminess of the avocado flesh, but if you are planning to take this out for the day with you, prepare the veg and store it in a container and leave the avocado whole until you sit down to enjoy your lunch. That way it won’t go brown and will taste as fresh as can be.

Ingredients
1 tbsp olive oil
1 leek, trimmed and finely sliced
1 courgette, diced
100g cherry tomatoes, halved
2 cloves garlic, crushed
2 ripe avocados
60g feta, crumbled
¼ tsp smoked paprika
1 tbsp fresh flat-leaf parsley leaves, finely chopped
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper

Instructions
Put the oil in a pan set over a medium heat.

Add the leek and sweat down for 5 minutes.

Add the courgette and sauté for another 5 minutes, then add the tomatoes and garlic and cook for 2 more minutes until aromatic.

Season to taste with salt and pepper.

When ready to serve, halve the avocados and remove the stone. Divide the vegetable mixture between the halves and top with the feta, smoked paprika, parsley and a drizzle of extra virgin olive oil.


Fearne Cotton’s new book, Cook Eat Love, goes on sale in the US October 10, but you can pre-order it now.

 

 

 

Photo Credit: Tashka 2000/iStock

 

 


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