Came across this recipe by Chef Reynaldo Arriola of Halia Restaurant in Singapore. Haven’t tried it, but reads delicious and sounds healthy !
Vine-ripened tomatoes have the perfect balance of sugars and acids, as well as flavour. Teamed with ripe mango and avocado, and just a dash of seasoning … sounds mmmm.
1 vine-ripened tomato, blanched, peeled, de-seeded and diced, mixed with 1 tbsp extra virgin olive oil
1/2 ripe avocado, diced, mixed with 2 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil, plus extra for drizzling
2 slices each of green and yellow courgettes, blanched
1/2 stalk chive, chopped (optional)
1 sprig chevril for garnish (optional)
- Keep all ingredients separate. Season tomatoes and avocados with salt and pepper.
- In a round glass mould (or individual glass ramekins), place tomatoes at the bottom, then the avocados and top with the mangoes.
- Garnish with the courgette slices on the side, chives and chevril. Drizzle a bit of olive oil over it.