This week I have mostly been eating...

Herefordshire Cherry Focaccia with Caraway Seeds. No.1 breakfast for champions.

Milk Tea & Pearl - cold tapioca tea[!] - either love it or hate it I guess.

Olympic Onion Rings. Thanks to Rachael for inspiring me with her Cheese Javelins.

Pickled Radicchio-mouth watering!! Basic recipe: 150ml malt vinegar; 300ml water, 65g caster sugar, salt. Add spices of choice. Mix cold and pour over. EASY.

BBQ Corn, Avocado & Tomato Salad.

2 ears of corn, husks removed

Butter

1-2 tomatoes
2 green chillis
1/3 red onion
1 ripe avocado
1 lime
2tbsp coriander
salt and pepper

Take the coriander and roughly chop it. Rub the corn with butter, a bit of salt and 1 tablespoon of the chopped coriander. Put it on the bbq until it is thoroughly cooked and coloured on each side, about 10-15 minutes.

Meanwhile, get a third of red onion in one thick slice and put it on the bbq. You can grill it if it is falling apart. Cook the onion until it is slightly translucent, turning it to ensure it cooks evenly on both sides.

Then cut the tomatoes into large chunks and add to a bowl with the remaining tablespoon of coriander. Next, dice the chilli, removing the seeds first and add to the bowl.

Cut your avocado in half, remove the stone and then cut away from the skin into pieces similar in size to the tomato. Add these to the bowl.

Once the onion is translucent remove it from the grill, dice it and add it to the salad bowl also.

Then take the corn off the grill [once evenly cooked all over]. Let it cool for a minute and then use a large knife to slice all the way down the corn to remove the kernels. Add everything to the bowl and mix.

Squeeze the lime juice on top, and toss with a bit of salt and pepper before serving.

The Battle of the Bak Kut Tehs - For Action Against Hunger

Posted in: British,I Heart Italia,Veggie options from the Kitchen