These simple vegetarian recipes are delicious starters or snacks. The crispy oriental spring rolls are excellent for a first course, served with your favorite dipping sauce. The warm avocado salad can also be served as an entree or as a light lunch with crusty bread.
Oriental Spring Rolls
4 oz / 100 g mushrooms
1 clove garlic
4 oz / 100 g of beans
1 tablespoon dark soy sauce
6 phyllo dough sheets (cut into quarters)
1/4 pint / 150 ml of vegetable oil
Peel and thinly slice the onion. Cut the mushrooms. Peel and cut into julienne (cut into pieces the size of a match) carrots. Peel and finely chop the garlic.
Heat 1 tablespoon of oil in a pan or wok until it is very hot and almost steaming. Add the mushrooms and carrots and sauté for 2-3 minutes until soft and golden brown.
Add onion, garlic, beans and soy sauce. Saute for another 2-3 minutes until tender. Remove the pan from the heat.
Spread the puff pastry sheets over your work surface, divide the filling between them, towards one end of the puff pastry sheets. Brush the edges with water (this will affect the sealing of the dough so that oil cannot enter and the filling cannot come out), fold the sides and roll them up.
Heat the remaining oil in your pan. Cook in batches for 3 minutes, turn frequently so that they are browned everywhere. Drain on paper towels and serve hot.
Warm Avocado Salad
8oz / 225g cherry tomatoes
4 ripe avocados
bunch of chives
2 cloves of garlic
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon whole mustard
3 tablespoons chopped fresh parsley
4 tablespoons olive oil (more extra to spray on the finished salad)
salad leaves of your choice
Reduce cherry tomatoes in half. Peel and crush the garlic. Trim and chop the scallions. Cut the avocados in half lengthwise and take out the stones. Peel off the skin, cut the meat tightly and add the lemon juice.
Heat the oil in a pan or wok. Add garlic and scallions and sauté for 2-3 minutes until softened. Add white wine vinegar, mustard and tomatoes. Sauté over high heat for 2-3 minutes until the tomatoes have softened. Remove the pan from the heat and add the avocados and parsley.
Place the salad leaves on 4 plates and cover with the avocado mixture. Sprinkle with olive oil and serve warm.