Guacamole and Plantains
1.0 Unit(s)
9" White Baguette
6.0 grams
Garlic
30.0 grams
Red Onion
0.5 grams
Mustard Seeds
1.0 grams
Chili flakes
2.0 grams
Chia Seeds
15.0 grams
Spring Onions
30.0 grams
Tomato
100.0 grams
Avocado
20.0 grams
Romaine Lettuce
50.0 grams
Green Lime
80.0 grams
Plantains
- Time : 30.0 mins |
- Calories: 876.0 kcal |
- Protein : 28.0 g |
- Fat : 19.0 g |
- Carb. : 155.0 g
Mise en Place
Prepare the vegetables as follows:
Avocado: Split in half, take out the stone and scoop out the flesh
Red Onion: cut into dices
Spring Onions: chop
Plantains: Peel and cut into small cubes
Garlic: Peel and mince
Romaine Lettuce: cut into large leaves
Tomato : cut into small dices
Green Lime : Split in halft and squeeze out the juice.
Avocado: Split in half, take out the stone and scoop out the flesh
Red Onion: cut into dices
Spring Onions: chop
Plantains: Peel and cut into small cubes
Garlic: Peel and mince
Romaine Lettuce: cut into large leaves
Tomato : cut into small dices
Green Lime : Split in halft and squeeze out the juice.
Pan Grill Plantains
Heat some oil in a pan. The oil needs to be almost smoking hot and then add in the mustard seeds. Once they start to splutter, toss in the plantain, garlic, white part of the spring onions, chili flakes and season lightly. Then the turn down the heat, toss in the green part of the spring onions and cover the pan. Let the plantains cook at a low heat for about 10 minutes. Turn off the heat and leave them covered in the pan until you are ready to serve.
Make the Guacamole
Mash the avocado flesh, add the onions, lime juice, tomato, garlic, olive oil, salt and pepper.
Toast the Baguette
We suggest splitting the baguette in half and then toasting it with a little olive oil on a pan. Lightly season your bread too. Once the baguette is ready then you are ready to serve. Sprinkle the Chia seeds on the guacamole before bringing it to the table.