Avocado and Pimento Pepper Salad
Avocado, sweetcorn, sweet pimento pepper and cucumber are dressed with cilantro and parsley vinaigrette. Lime wedges accompany the salad.
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Recipes by Soren Lake
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Avocado and Sweetcorn Salad with Coconut Milk
Avocado, sweetcorn, cabbage and rocket are coated with a coconut milk and ginger dressing.
Black-Eyed Pea and Avocado Soup
Black-eyed peas and snapper simmer with onion and cinnamon. Diced avocado is folded in at the end and lime wedges are served alongside.
Black-Eyed Pea and Yuca Pasta with Pork
Pork cooks with ginger, cinnamon and onion while yuca is boiled separately. Black-eyed peas, yuca and pasta are folded into the pan before serving.
Cabbage and Sweetcorn Quinoa Salad
Chilled quinoa, cabbage, sweetcorn and avocado are dressed with allspice vinaigrette and cilantro. Lemon wedges are served alongside.
Pineapple and Passion Fruit Cake
Pineapple, passion-fruit pulp and pistachios form a very moist vanilla cake. The pulp includes its edible seeds; bake in a shallow tin and serve warm once the centre has set.
Rice and Avocado with Ginger Yogurt
Cooked rice and sautéed pimento pepper are seasoned with cinnamon and folded with freshly diced avocado off the heat. Serve with ginger yogurt and crisp baked filo.
Sweetcorn and Cabbage Salad with Cinnamon
Chilled quinoa, sweetcorn, cabbage and avocado are tossed with cilantro and a cinnamon vinaigrette.
Sweetcorn and Pimento Pepper Soup
Sweetcorn, sweet pimento peppers and onion simmer with coconut milk, thyme and garlic. Cooked black-eyed peas are heated in the broth before serving.
Yuca and Black-Eyed Pea Pasta with Avocado
Yuca is boiled separately until tender before joining black-eyed peas, pasta, onion, ginger and cinnamon. Avocado is folded in at the end.