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STARTERS/SIDES

Potato, green bean and avocado salad

POTATOES GREEN BEAN AVOCADO SALAD

2 medium size, potatoes, peeled and cut into large cubes
2 cup green beans, trimmed and cut into short lengths
2 medium sized avocados, peeled and cubed
3 garlic cloves, crushed
⅔ cup/180 ml fresh coriander, finely chopped
juice of one lemon
⅓ cup/80 ml extra virgin olive oil
salt and freshly ground black pepper

  • Place the potatoes in a large pot, cover with water and bring to a boil.
  • Boil until almost tender, but still hold their shape.
  • Drain in a colander and leave them to dry out until completely cool.
  • Meanwhile boil the beans in salted water and cook until tender.
  • Drain and place in a large bowl, add the crushed garlic and mix thoroughly to infuse the beans with the garlic.
  • When the potatoes have completely cooled down, add to the green beans and lastly the avocados.
  • Toss the lemon juice and olive oil, add the chopped cilantro and salt and pepper.
  • Pour over the salad and combine gently.

Serve as a side dish for Teryaki infused chicken cordon bleu, or as a light vegetarian lunch.

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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