This is the perfect starter as it can be prepared 1-2 days in advance and it is served cold.
It's also a fantastic lunch-box meal; packed with fabulous flavonoids and vibrant vitamines.
What you need
1-2 Avocados
1 Lime
1-2 Ramiro peppers (or chili pepper for the brave)
3-4 Garlic cloves
Fresh basil and parsley
Himalayan salt
Black pepper
Rice noodles
2-3 table spoons of (extra virgin) olive oil
Romaine lettuce
Italian sheep milk cheese (such as "Pecorino Romano")
How to do it
Mash the avocado(s) and sprinkle generously with lime juice (this prevents the brown colouring of avocado exposed to the oxygen in the air). Cut the ramiro pepper, garlic, basil and parsley and mix. Add salt, pepper, turmeric and mix.
Cook the rice noodles according to instructions, in salted water. Cool the noodles in cold water prior to adding the virgin olive oil, virgins don't like it hot.
Serve on Romaine lettuce leaves with grated pecorino cheese.
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