| These simple vegetarian recipes make delicious | | | | - Heat the remaining oil in your pan. Cook in batches |
| starters or snacks. Crispy oriental spring rolls are great | | | | for 3 minutes, turn frequently to get them golden |
| for a first course, served with your favourite dipping | | | | brown all over. Drain on kitchen paper and serve |
| sauce. The warm avocado salad can also be served | | | | warm. |
| as a starter, or as a light lunch with crusty bread. | | | | Warm Avocado Salad |
| Oriental Spring Rolls | | | | Ingredients: |
| Ingredients: | | | | |
| | | | 1. 8oz/225g cherry tomatoes |
| 1. 4oz/100g button mushrooms | | | | 2. 4 ripe avocados |
| 2. 2 carrots | | | | 3. bunch of spring onions |
| 3. 4 spring onions | | | | 4. 2 cloves garlic |
| 4. 1 clove garlic | | | | 5. 2 tablespoons lemon juice |
| 5. 4oz/100g beansprouts | | | | 6. 2 tablespoons white wine vinegar |
| 6. 1 tablespoon dark soy sauce | | | | 7. 1 tablespoon wholegrain mustard |
| 7. 6 sheets filo pastry (cut into quarters) | | | | 8. 3 tablespoons chopped fresh parsley |
| 8. 1/4 pint/150ml vegetable oil | | | | 9. 4 tablespoons olive oil (plus extra to drizzle over |
| Method: | | | | finished salad) |
| - Peel and thinly slice the onion, Slice the mushrooms. | | | | 10. salad leaves of your choice |
| Peel and julienne (cut into matchstick sized pieces) the | | | | Method: |
| carrots. Peel and finely chop the garlic. | | | | - Halve the cherry tomatoes. Peel and crush the garlic. |
| - Heat 1 tablespoon of the oil in a pan or wok until very | | | | Trim and chop the spring onions. Cut the avocados in |
| hot and almost smoking. Add the mushrooms and | | | | half lengthways and take out the stones. Peel the skin |
| carrots and stir-fry for 2-3 minutes until softened and | | | | off, chop the flesh roughly and toss in the lemon juice. |
| golden. | | | | - Heat the oil in a pan or wok. Add garlic and spring |
| - Add onions, garlic, beansprouts and soy sauce. | | | | onions and stir-fry for 2-3 minutes until softened. Add |
| Stir-fry for a further 2-3 minutes until tender. Remove | | | | the white wine vinegar, mustard, and the tomatoes. |
| the pan from the heat. | | | | Stir-fry over a high heat for 2-3 minutes until the |
| - Lay the filo pastry sheets out on your work surface, | | | | tomatoes have softened. Take the pan off the heat |
| divide the filling between them - towards one end of | | | | and stir in the avocados and parsley. |
| the pastry sheets. Brush the edges with water (this will | | | | - Arrange the salad leaves onto 4 serving plates and |
| effect sealing the pastry so that no oil can get in and | | | | top with the avocado mixture. Drizzle with olive oil and |
| no filling can get out), fold the sides in and roll them up. | | | | serve warm. |