Goat cheese truffle from colette dike

Name: goat cheese truffle from colette dike
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: shallot; 2 el sesame oil; 3 el sushiia; 2 el soy sauce light; 2 ready to eat avocado; 50 g unsalted pistachios; 50 g unroasted almonds; 1 tl chili flakes; lime grated; 100 g soft goat cheese; 75 g watercress; 50 g pomegranate; tray cress

Appetizer of avocado filled with goat's cheese and a layer of pistachio nuts. Served with pomegranate seeds and cress.

Ingredients

Kitchen Stuff

1 hand blender with high cup
1 food processor

Directions

Make the dressing. Slice the shallot for that. Put the sesame oil, sushi sauce, soy sauce and shallot in a high beaker and puree with the hand blender.
Season with salt and pepper.
Cut the avocados diagonally in half, remove the kernel and remove the peel.
In the food processor, grind the nuts, chilli flakes and the lime zest into a coarse crumble.
Smear the avocados with the rest of the sushi vinegar. Fill the avocado halves, on the spot of the kernel, with the goat's cheese.
Put the halves back together again. For stability, slice off a piece of the underside of the avocados.
Roll the whole avocados through the nut mixture and press lightly with your hand. Place the avocado truffle upright on a plate.
Divide the watercress around it and sprinkle with the pomegranate seeds and some extra nut crumble.
Drizzle with the dressing and garnish with some cress. You both share one truffle.