Mexican Barbecued Salad Platter with Avocado, Pomegranate & Feta Guacamole
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Ingredients

  • 2 medium sweet potatoes
  • 2 ears of sweetcorn
  • 1-2 tbsp oil
  • ½ small lime
  • ½ clementine
  • Good pinch salt
  • 5. To serve, layer up the barbecued vegetables with chopped tomatoes, coriander, black beans (if using) and some of the pomegranate seeds. Top with big fat dollops of pea
  • ½ cup fresh
  • 2 minutes then refreshed with cold water
  • 2 ripe avocados
  • 1 garlic clove
  • Good pinch of sea salt
  • ½ green chili
  • 2 spring onions

Instructions

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