This is so easy to prepare and best of all is you don’t really need any electricity to prepare it, a little forward thinking and some gas will do. Great for those days that Eskom decide to leave us powerless, well, we don’t have to be deprived of good energy, hope it will fuel the mind, body and soul for most. Avos are just so amazing now and they should be enjoyed as much as possible, they’re part of the good fat, no cholestrol and their health benefits are amplified by garlic, lemon juice and olive oil. For those in Pretoria, I usually have stock of the pesto (not always parsley) and tzatziki (last Saturday of the month only) at my food stall on the Pretoria Boeremark.

What you need:

2 Rotis per person
1 Ripe Avo per person
1 Zucchini per person
Tzatziki
Parsley Pesto
Bottle of Caper Berries

Recipe for Tzatziki:
One Large English Cucumber, peeled and coarsely grated, water squeezed out
Juice of one lemon
40ml Olive oil
300ml Double Greek Yogurt
1 tsp freshly crushed garlic
Salt & Pepper to taste

Mix all together in a bowl and set aside till needed.

Recipe for Parsley Pesto:
100g Flat leaf parsley
50g Cashew nuts
50ml Olive oil (or more if not runny enough to drizzle)
50g Parmesan cheese
1 tsp garlic
25ml Lemon Juice
Salt & Pepper to taste

Place all the ingredients in a food processor and work it until well mixed and finely chopped. Set aside.
If you have to electricity, make it in a large mortar and pestle!

Marinated Zucchini (you need to make this about 2 hourse before you will need them):
6 Large Zucchini, cut into ribbons with a vegetable peeler
10g Salt
10g Sugar
1 Garlic clove mashed
1 tsp Dijon Mustard
40ml Olive oil
150ml White Wine Vinegar
1 tsp Pink Pepper Corns

Mix the salt, sugar, garlic, mustard, vinegar, olive oil and pepper corns to make a viniagrette, sugar and salt must dissolve.
Pour over the Zucchini ribbons and allow to marinate.

To assemble:
Reheat fresh rotis in a pan over medium flame.
Fold them into a triangle while still warm.
Place a roti on the plate and break half an avo into pieces and place it on the roti.
Place another folded roti onto the avo and break the other half avo into pieces and arrnage on the roti.
Top each stack now with a handful of the Zucchini ribbons.
To one side add 2 tablespoons of Tzatziki to the plate.
Drizzle some pesto around on the plate and some of the viniagrette.
Add some Caper Berries to each plate and serve.

Regards,

Willie