Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
2
Dressing
- 1tablespoons extra virgin olive oil
- 3 drops hot sauce
- 2 tomatoes, quartered
- 1 celery stick, sliced
- 1 garlic clove, grated
- 1 spring onion, green part only, finely sliced
- 2 avocados
- 1 lemon, juice only
- 3 basil leaves
- 1teaspoons olive oil
- 1 pinch ground cinnamon
- 1 pinch chilli flakes
- 1 pinch sea salt
- 85grams cooked beetroot, roughly chopped
- 70grams cucumber, sliced
- 4 red pepper, roughly chopped
- 4 green pepper, roughly chopped
- 1 pinch freshly ground black pepper
Description
This is your 5-a-day in one bowl. Delicate fresh crab meat makes a delicious addition to this salad. Just scatter it over the relevant bowls.
Method
Step 1 of 5
Preheat the oven to 200°C. Mix the tomatoes, olive oil, cinnamon, and chilli flakes in a roasting tin, and season with salt and pepper. Roast for 10–15 minutes, or until the tomatoes start to split. Set aside.
Step 2 of 5
Mix the beetroot, cucumber, red pepper, green pepper, celery, garlic, and spring onion in a bowl.
Step 3 of 5
Make the dressing by mixing the olive oil and hot sauce in a bowl, then toss it through the vegetables, add the roasted tomatoes, and toss again.
Step 4 of 5
Chop the avocado roughly, then toss with the lemon juice to prevent discoloration.
Step 5 of 5
Spoon the gazpacho salad into a serving bowl, then add the avocado and sprinkle over the basil leaves.
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