Avocado, sun-dried tomato and sesame truffles
- 2 large avocados
- 5ml (1 tsp) lemon juice
- 30ml (2 tbsp) marinated sun-dried
- tomatoes, chopped
- 1 spring onion, thinly sliced
- 1,25ml (¼ tsp) freshly ground black pepper
- 15ml (1 tbsp) fresh coriander, chopped
- salt, to taste
- 60ml (¼ cup) sesame seeds, lightly toasted
- mini pitas, to serve
- sour cream, to serve
- fresh basil, to serve
Mash 1½ avocados and keep the other half whole. Stir in the lemon juice, sun-dried tomatoes, spring onion, blackpepper and coriander. Season with salt.
Cut the remaining avocado half into blocks and stir this into the avocado mixture. Cover the mixture and place it in the fridge to firm up slightly, about 10 – 15 minutes.
Place the sesame seeds in a large bowl. Take a spoonful of the avocado mixture and gently form it into a ball. Drop it into the sesame seeds and gently shake it around to coat it evenly. Repeat the process with the rest of the truffles. Place them back in the fridge to set for 20 minutes.
Serve the truffles with mini pitas, sour cream and fresh basil.
The truffles need to be made as close to serving time as possible as the avocado will turn brown if stored for too long.