Guacamole

I remember the moment when I saw my friend sitting at the table in the restaurant we used to work in and scooping out the flesh of a green unknown thing. I had no idea what she was eating and I gave her a scornful look saying 'This must be disgusting!'

Avocados weren't popular where I lived as a child; in fact, they were non-existent and you couldn't buy them anywhere, not to mention if anybody knew what they were.

The discovery was made when I came to London, but it wasn't until my taste had changed and I began experimenting with different foods a few years later.

Now, there is rarely a weekend without guacamole. I use it as a dip but my favourite recipe is as follows: spread guacamole on wholegrain rye bread, sprinkle some grated cheese on top and bake in the oven until the cheese melts. De-li-cious!

To tempt you even more, I'll tell you that avocados contain nearly 20 vitamins, they are high in protein and dietary fibre; plus, they are one of the best sources of healthy fats.

Ingredients:

• 2 medium or 1 large avocado
• 1 tomato, finely chopped
• 1 small handful of finely chopped parsley
• juice of half a lemon
• salt and pepper to taste

Preparation:

1. Slice the avocados in half and scoop out the flesh. Mash the flesh in a bowl with a  fork until the consistency is creamy and smooth.
2. Add the tomato and parsley. Add the lemon juice, salt and pepper and season to perfection.
3. Best eaten straight away, but alternatively refrigerate for a couple of hours.

The recipe has been slightly modified and comes from 'Paleo Primer' by K.Mardsen and M. Whitmore.