Avocados in Spinach Jelly with Garlic and Chilli

Name: Avocados in Spinach Jelly with Garlic and Chilli
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 3–4 pinches of chilli powder; 5 spinach leaves, chopped roughly; 450 ml (¾ pint) water; Juice of 1 lemon; 1–2 sprigs of fresh dill (optional), to garnish; 3 garlic cloves, chopped roughly; Salt; 3 teaspoons powdered gelatine or 3 tablespoons agar-agar flakes; 1–2 tablespoons white wine vinegar; 4 teaspoons caster sugar; 3 avocados

Preparation info

Serves
6

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This is a refreshingly different way to serve avocado, and it won’t discolour even if prepared ahead. Try to buy firm avocados so they retain their shape.

Ingredients

450 ml (¾ pint) water
3–4 pinches of chilli powder

Europe
United Kingdom
Starter
Spicy
Vegetarian
Gluten-free

Method

Put the water, chilli powder, chopped spinach, garlic, sugar and a good sprinkling of salt into a saucepan. Bring the mixture to the boil, then simmer gently for about 10 minutes.

Meanwhile, cut the avocados in half lengthways. Remove the stones and peel off the skin, taking as much care as possible not to spoil the shape of the avocado by pressing into the flesh. Cut the avocado flesh