- 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.