Table-side guacamole with super grains

By: Paul Wilson
From: Cantina
Serves: 6-8
Photographer: Chris Middleton

People have strong feelings about guacamole and can get very sensitive if you alter the recipe. The purist may argue about the logic of creating another fancy version but, for me, it’s about making something old and familiar new and interesting, without losing its charm. By adding some healthy Aztec grains and nutritious vegetables I have created a more fulfilling and satisfying side dish. In good restaurants they make guacamole in front of the guests. Serve with Taro chips or corn (tortilla) chips.

Ingredients

Quantity	Ingredient
200g	broccolini tops, roughly chopped
200g	baby squash, diced
70g	pepitas
60g	sunflower seeds
55g	chia seeds
1kg	ripe hass avocados
150g	cherry tomatoes, quartered
1/2	red onion, finely chopped
2	jalapenos, thinly sliced
150g	diced jicama
2 large handfuls	coriander leaves, roughly chopped
90g	puffed farro
6	limes, juiced, or to taste
170ml	avocado oil
1/2 teaspoon	ground cumin
1/2 teaspoon	ground allspice
1 teaspoon	sea salt
200g	salted ricotta, finely chopped
150g	pistachio nuts, roughly chopped
	micro coriander leaves, to serve

Method

Bring a medium saucepan of water to the boil. Season with salt.
Blanch the broccolini and squash for 30 seconds, or until just tender. Drain and refresh in a bowl of iced water. Drain.
Combine the pepitas and sunflower and chia seeds in a small dry frying pan and cook over medium–low heat for 2–3 minutes, until lightly toasted.
Cut the avocados in half lengthways, remove the stone and scoop out the flesh using a large spoon. Arrange the avocado in an attractive mixing bowl.
Transfer the broccolini, squash, tomato, onion, jalapeño, jicama and puffed farro into separate colourful bowls, garnished with some of the seed mix or coriander, and present these on the table in front of your guests.
At the table, begin to crush the avocados with a large fork, adding the lime juice and avocado oil as required to moisten. Season with the cumin, allspice and salt and invite your guests to taste and check the seasoning.
Serve the guacamole in individual bowls. Sprinkle with a few toasted seeds, ricotta, pistachio nuts and micro coriander. Drizzle with more avocado oil and serve with taro and/or corn (tortilla) chips, if desired.

Paul’s tip

Create your own superfood seed mix. Make a large batch with your favourites, then bake, season and store in an airtight container. They are great for sprinkling over salads or as a snack.

Tags:: Latin; Mexican; Mexico; Cantina; Paul Wilson

Table-side guacamole with super grains

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