Avocado coleslaw

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

2 gammon steaks, sliced into cubes
2 small cabbages, thinly sliced
1 avocado, peeled, stoned and cut into chunks
100 g pecan nuts, roughly chopped and toasted
70 g Gorgonzola
Basil, to garnish

For the aïoli:

2 free-range egg yolks
2 cloves garlic, crushed
1 t Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 T vinegar
½ cup olive oil
½ cup sunflower oil
Lemon juice to taste

Method

Fry the gammon until golden and crisp. Mix the sliced cabbage with the aïoli. Top with the avocado, nuts, Gorgonzola, crispy gammon and basil.

To make the aïoli, whisk the egg yolks with the garlic, mustard, salt and pepper and vinegar. Slowly add the oils in a steady stream, whisking continuously. Season with lemon juice and salt and pepper to taste.

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Method