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Dinner with Rukmini
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Baked Avocado with Walnuts, Blue Cheese and Honey
Introduction from Rukmini Iyer
This is my nod to the classic eighties dish of stuffed avocado, which I always think of as very American after reading The Bell Jar as a teenager. Helpfully, this version has no crabmeat – it’s a combination of the baked avocado stuffed with blue cheese and bacon which I had in Tennessee, and the (unbaked) version my mother used to make when I was younger with raisins, walnuts and Philadelphia.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Mix together the walnuts, cheese, yogurt and raisins and stuff the mixture into the halved avocados. Pop them into a roasting tin large enough to hold them all neatly and bake for 10–15 minutes, until the topping is just golden brown.
Meanwhile, whisk the olive oil, lemon juice and honey together with a little pinch of sea salt flakes. Just before serving, scatter the smoked paprika or cayenne and parsley over the avocados, toss the dressing through the spinach, and serve alongside.
Note: If you aren’t a fan of blue cheese, you can substitute feta, or indeed Philadelphia.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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