• 100g sliced smoked beef (bresaola can be used as an alternative)
  • 2 pieces multi grain bread
  • 1 avocado
  • 2 red chillies
  • juice of 1 lemon
  • 1 garlic clove
  • 1 shallot
  • 3 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • vegetable stock
  • fresh cream
  • basil
  • salt and pepper
  • salad leaves

In a non-stick pan bring the vinegar and sugar to boil, add the sliced shallot and chilli and cook until thick in consistency. Leave to cool. In a liquidiser put in the avocado flesh, lemon juice, salt and pepper, some basil leaves, a little vegetable stock and cream enough to cover the avocado and blend until you achieve a smooth mixture. Toast the bread on both sides, arrange some salad leaves on top and gently place the smoked beef on top.

Pour the smoothie into a glass and finish off by topping the beef with a little chilli jam.

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