Arequipa Avocado Salad
Ready in: 30 to 60 mins
Ingredients:1 ripe Hass avocado
1 large carrot, peeled and cubed
300g vegetarian feta cheese
500g broad beans
2 red onions
2 Choclo Peruvian giant kernel corn
(or 2 normal sweetcorn cobs)
1 aji amarillo chilli (or mild red chilli), finely chopped
150g black olives, stone removed
juice of 2 limes
pinch of salt and pepper
1 tsp olive oil
3 parsley sprigs, leaves finely chopped
- Boil the corn for 10 minutes then add the broad beans and carrot and boil for a further 10 minutes. Remove from the heat and, when the cobs have cooled slightly, take the kernels off the corn by slicing downwards with a sharp knife.
- Chop the onions, avocado and feta cheese into cubes and slice the olives into rounds.
- In a separate small bowl mix the olive oil, lime juice and salt and pepper and add the finely chopped chilli and parsley.
- Mix this marinade into the rest of the salad ingredients in a large bowl or plate. Chill for 10 minutes before serving. Delicioso!