Pan Seared Avocado with Crispy Lentils - Greenfields Herbs and Spices

eat:

Middle Eastern

Pan Seared Avocado with Crispy Lentils

Combine the creaminess of pan-seared avocado with the bold flavours of tahini sauce, crispy black lentils, chilli, fresh coriander leaves, zesty lime juice, and a touch of sea salt.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • 2 ripe avocados
  • 30ml olive oil
  • 120g black lentils, cooked and drained
  • 30ml tahini sauce
  • 1 green chilli pepper, thinly sliced (adjust to taste)
  • Fresh coriander leaves for garnish
  • Juice of 1 fresh lime
  • Sea salt, to taste
  1. Begin by cooking the black lentils according to the package instructions. Once cooked let cool for 2 minutes.
  2. Once cooled, In a frying pan fry the lentils for about 4-5 minutes, until bubbles cease and lentils are nice and crispy. Remove lentils from the oil and drain on a paper towel.
  3. Prepare the avocados. Cut them in half, remove the pits, and carefully scoop out a small amount of flesh to create a hollow space for the lentils.
  4. In a frying pan, heat the olive oil over medium-high heat. Place the avocado halves cut side down and sear for 1-2 minutes until they develop a light golden crust. Remove them from the pan and set aside.
  5. To assemble, place each seared avocado half on a serving plate.
  6. Fill the hollowed-out space in each avocado half with the cooked black lentils.
  7. Drizzle tahini sauce generously over the lentils.
  8. Scatter sliced green chilli pepper on top for some heat.
  9. Garnish with fresh coriander leaves.
  10. Finish with a squeeze of fresh lime juice and a pinch of sea salt.
  11. Serve immediately and enjoy
Per serving
  • Calories: 265
  • Protein: 7g
  • Carbohydrates: 19g
  • Fibre: 9g
  • Sugars: 1g
  • Fat: 20g
  • Saturated Fat: 3g

In this recipe:

A dish that is not only delicious but also provides a healthy dose of nutrients and flavours. It’s a perfect choice for a unique appetiser or light meal.

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