In 1987 I contributed to a cookery book with David Scott called the Demi Vegetarian, and this was one of my recipes. I’ve updated the sauce a bit for more adventurous modern palates (in the eighties tahini paste was something mainly found in Greek restaurants).
Ingredients for 2:
1 medium ripe avocado, preferably Hass (for buttery texture and nutty flavour)
1/2 ripe pear (Taylor’s Gold are still around)
For the sauce:
1 dspn tahini paste
2 dspns plain yoghourt
1 dspn mayonnaise
a few chicory leaves
a few sprigs watercress
1. Cut the avocado and pear lengthways into thin slices. Toss the pear slices into the juice of 1/2 the lime
2. Arrange alternately as in photo, and drizzle a tiny bit of (lemon) oil over.
3. Mix the three sauce ingredients together.
And that’s it! I like arranging food in pretty patterns, but if it looks a bit contrived for modern times, it could all be tossed together, with the sauce and oil drizzled over the top. Rules are made to be broken in cooking!