Hass avocado, garden vegetables, Marcona almonds

Hass avocado, garden vegetables, Marcona almonds

This avocado dish from Ben Boeynaems uses a light brine to ensure that the avocado is seasoned all the way through. The avocado is then served with an array of different summer vegetables lightly dressed in vinaigrette.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 250°C/gas mark 9
  2. Step 2

    Place the leeks on a foil-lined tray and cook until blackened, about 90 minutes
  3. Step 3

    Blend the leek ash to a fine powder, and place in a muslin bag
  4. Step 4

    Dissolve the salt for the avocados in the water, and submerge the avocados for at least 1 hour
  5. Step 5

    To make the almond milk, add the flaked almonds and water to a high-powered blender and blend for 2 minutes. Pass through a superbag or muslin cloth
  6. Step 6

    Thermomix 750g of the almond milk with the salt and gellan gum F on speed 4 until it reaches 85°C
  7. Step 7

    Add the gellan gum F, and turn off the heat. Turn to speed 8, and blend for 2 minutes
  8. Step 8

    Chill the purée and transfer to a container to set for 30 minutes
  9. Step 9

    Once set, blend the almond purée till smooth
  10. Step 10

    For the celeriac ribbons, add all the ingredients except for the celeriac to a large pan and bring to the boil
  11. Step 11

    Add the celeriac and cook for one minute, then chill
  12. Step 12

    For the lemon vinaigrette, whisk all the ingredients together
  13. Step 13

    For the blanched vegetables, bring a pot of water at 6% salinity to the boil. Blanch the fennel for 3 minutes, and the other vegetables for 1 minute
  14. Step 14

    Refresh the vegetables in ice water at 3% salinity. Drain in a tray lined with a towel
  15. Step 15

    Dress the blanched vegetables in lemon vinaigrette to taste
  16. Step 16

    For the quinoa mix, add the water and salt to a pan. Boil 80g of the quinoa for 20 minutes, and then strain
  17. Step 17

    Place the bulgur wheat in a bowl and cover in boiling water. Cover the bowl and leave to cook for 20-30 minutes
  18. Step 18

    For the puffed quinoa, fry the remaining quinoa in a pan with plenty of oil until it puffs up. Strain, and then drain on kitchen towel and season with salt
  19. Step 19

    Mix together 60g of the cooked quinoa, all the bulgur wheat, the puffed quinoa, mung bean sprouts, chopped chives and 2 tbsp lemon vinaigrette
  20. Step 20

    For the compressed baby gem and vinaigrette, whisk together all the ingredients apart from the baby gem
  21. Step 21

    Compress the baby gem hearts with all of the mustard vinaigrette
  22. Step 22

    Toast the Marcona almonds in a pan with butter, and then season with salt. Cut the almonds in half
  23. Step 23

    Dress the vegetables and leaves separately in lemon vinaigrette, drying off the radishes before dressing them
  24. Step 24

    To serve, put the almond purée at the bottom of the plate. Cut the avocado in half, and add to the plate, and then spoon some quinoa mix into the middle. Add the baby gem, and pile up the dressed vegetables on top of it. Finish the plate with the dressed leaves, toasted almonds, and a dusting of the leek ash