Mum's Avocado Dip

Ingredients

1 small onion
1-2 cloves garlic (centre root removed)
4 tbsps fresh lemon juice
4 tbsps vinegar
1 large avocado flesh (halved, save skin for serving)
salt and black pepper to taste
250 grams strained Greek yogurt
chopped dill to garnish

Preparation

1.  In blender, place onion, garlic, lemon juice, vinegar, and blend until smooth paste.

2.  Add avocado flesh, salt and pepper and continue blending until well combined.

3.  Remove mixture from blender and place in bowl.  Fold in yogurt until well combined.

4.  Pour into empty halved avocado skin sprinkled with chopped dill.

5.  Looks impressive served on platter with either corn chips, grilled pita bread, or cracker biscuits etc.

Fruit Salad with Lime Yogurt

FRUIT
1 medium ripe honeydew melon halved, seeded and flesh cut into chunks
(save halved melon skin for serving)

250 grams strawberries, hulled and halved

1 tablespoon honey

2 cups nonfat plain strained yogurt

1 tablespoon honey

1 tablespoon freshly grated lime zest

1 tablespoon fresh lime juice

1/4 cup grilled pistachio nuts


PREPARATION

1.In a large bowl, toss melon, strawberries, and honey. Let stand for 15 minutes, stirring occasionally.

2.In a separate bowl, combine yogurt, honey, lime zest and juice, stirring until well combined. Cover and refrigerate until chilled.

3. Pour lime yogurt in halved melon skin with fruit salad and grilled pistachio nuts on top.

Wholemeal Spaghetti with Shrimp & Greek Tomato Basil Saltsa

INGREDIENTS     (Servings: 4)


500 gr Wholemeal Spaghetti
(save 1 1/2 cups spaghetti stock)

8 tablespoons olive oil

3 cloves garlic, minced (centre root removed)

16 medium shrimps, peeled and deveined

3 chopped medium ripe tomatoes

1 1/2 tablespoons tomato paste

1 tablespoon finely chopped fresh basil and 1/4 teaspoon dried

1 cup crumbled feta cheese

salt, sweet paprika, black pepper to taste


Directions

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.  Save 1 1/2 cups for salsa and then drain.  Add 2 tbs olive oil and shake to well combine spaghetti.

2.While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Increase to high heat, add shrimps, and cook 3 to 5 minutes. Remove shrimps from skillet.  Pour in the tomatoes, dried basil and heat through. Add spaghetti stock mixed with tomatoe paste.  Stir well and cook at high heat until saltsa starts to thicken (3 to 5 mins).  Add sauted shrimps.  Season with basil, salt and both peppers.
3.Remove from heat.  Toss the cooked pasta in the saltsa, and sprinkle with crumbled feta to serve.