EP. 287 “Let’s Just Go Back to the Tie Dye Situation” 

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Listen in for Myles favourite spring carnival twists on these beautiful spirits.

B.S.F

B – BOOK – CANTICLE CREEK – ANDRIAN HYLAND

S – SCREEN – Lessons in Chemistry – Apple Tv

F – Food – Avacado, Grapefruit & Cashew Salad (Recipe Below)

Avocado, Grapefruit & Cashew Salad

Serves 4-6

100g Rocket Leaves

2 Large Red or Pink Grapefruit

2 Large Avocados

100g Toasted Cashew nuts

½ small bunch (about 10g) of chives, snipped into 5cm lengths

Maldon Sea Salt flakes and freshly ground black pepper.

FOR THE HARRISA VINAIGRETTE

2 Tablespoons rose harissa.

2 tablespoons clear honey

1 tablespoon red or white wine vinegar

3 tablespoons olive oil

1 teaspoon water

Lay the rocket leaves across a serving platter.

To Segment the grapefruit, use a small, sharp knife to cut away the top and bottom of the fruit.

Rest the grapefruit on the cut surface, then slice out segments of grapefruit and discard the leftover skin. Repeat with the other grapefruit.

If large, slice the segments into half – moon slices.

Halve the avocados , remove the stones, peel the fruit, then cut each half into strips or chunks. Arrange the avocado and grapefruit over the rocket. Scatter over the chives.

Combine the harissa, honey, vinegar, and oil in a small jug, then stir I about 1 teaspoon water to thin out the dressing a little. Season with salt and pepper. Drizzle the dressing all over the salad and serve immediately.

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