Avocado with cashew and parmesan crust, served with Euro Style Spiced Beetroot Finishing Vinegar and virgin olive oil.

Difficulty:  Easy
Time:  15 minutes
Serves:   2


  • 1 large avocado
  • 25g cashew nuts
  • 25gm parmesan cheese
  • 15 g baby rocket leaves
  • 30 ml Euro Style Spiced Beetroot Finishing Vinegar
  • 30 ml Extra Virgin Olive Oil
  • twist of black pepper


  • Chop cashew nuts to a medium corse texture
  • Grate the parmesan cheese over the cashew and mix lightly
  • Add 10 ml of olive oil and the rocket to a bowl and mix/ toss lightly, season with a twist of black pepper
  • Cut the avocado in half, remove the stone and peel each half
  • Spread the cheese and nut mix on a plate and gently press the cut side of the avocado down on to the mixture to ensure the mix sticks to the cut surface
  • While the avocado is cut side down cut a small thin slice of the avocado to form a flat surface which will act as the base when its on the plate. (refer to the image if you are not sure)
  • Lift the avocado onto the centre of the serving plate and place on its flat base with the nut side up.
  • Fill the cavity with a nest of rocket leaves.
  • Drizzle the vinegar and oil around the avocado.
  • Use a twist of black pepper on the plate and leaves as a garnish.


  • Add finely sliced prosciutto ham ribbons around the outside of the plate
  • Fill the cavity with the oil and vinegar and scatter the rocket around the plate.
  • Serve with croutons