James's Pastina Stuffed Avocado Salad
2 x Ripe but firm avocados
1/2 tsp Saffron threads
1 cup Pastina (6oz)
2 cup Chicken stock (480ml)
2 x Fresh tomatoes, skinned, seeded & chopped
2 tbl Diced onion
1/4 cup Fresh parsley, chopped
2 x Green onions, sliced in thin rounds
Salt & pepper
1/2 cup Vinaigrette (120ml)
Method :
And, of course, there had to be an avocado recipe in the book...
In El Salvador saffron rice is often served with avocado. I use pastina here as
an alternative to both rice and couscous, and serve it cold, stuffed into
avocado halves. You can use any favorite vinaigrette in this recipe.
Heat 1/4 cup of chicken stock and steep threads 20 minutes. Cook pastina in
chicken stock with diced onion and steeped saffron. When cooked, drain and mix
well with remaining ingredients. Stuff avocado halves. Serve as main course at
lunch or first course at dinner.