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Avocado topped with spicy spinach

Ingredients 11
Servings 4


  • 1
    bunch spinach
  • 1
    red pepper, finely chopped
  • 1
    yellow pepper, finely chopped
  • 1
    onion, finely chopped
  • 30
    tomato paste
  • 5
    barbecue spice
  • salt and freshly ground black pepper to taste
  • 2
    peri-peri spice
  • 60
  • 4
  • lemon juice for sprinkling


Blanch spinach in boiling water for 5 minutes. Drain and set aside. Fry onion and peppers until soft. Add tomato paste and seasonings, continue cooking until golden brown and set aside. Chop cooked spinach finely and add to onion mixture. Return to stove, add cream and cook until thick. Remove and cool slightly. Cut avocados in half, peel and remove stones. Sprinkle with lemon juice, stuff with cooked spinach and serve with a fresh salad.


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