Alice says, “This recipe brings out the best in the vegetables it contains. The peppers are deliciously sweet and the pomegranates add sparkle to the dish. What’s more, they are bursting with vitamin C and rich in fibre, which supports a healthy gut. You can normally find small pots of them in supermarkets, or buy the fruit and scoop out the seeds yourself. I have found it is another practice to do mindfully and with focus as a way of calming myself down. Don’t panic if you don’t have time or can’t get hold of any, though – the dish tastes good without them.”
2 red, yellow or orange peppers, deseeded and sliced
2 tablespoons olive oil
Small handful of flat-leaf parsley, chopped
1 large ripe avocado
1/2 garlic clove, crushed
Squeeze of lemon juice
Handful of pomegranate seeds
2 slices of toasted rye bread, with added seeds if possible
1. Preheat the oven to 180°C.
2. Place the peppers on a baking sheet and drizzle
with the olive oil and a little chopped parsley. Bake
them for 20 minutes, turning them halfway through.
We like them slightly charred on the outside.
3. Scoop out the avocado flesh and mash it together
with the garlic paste and a dash of olive oil. We prefer
it a little lumpy, but if you want a smooth consistency,
mash away to your heart’s content.
4. Add a squeeze of lemon (not too much) and mix in
the pomegranate seeds.
5. Once the peppers are cooked, you are ready to
serve. Drizzle olive or hempseed oil over the hot
toast, and then spread on the guacamole. Place the
roasted peppers on top and add a sprinkle of parsley.
The guacamole can be stored in the fridge but may go
a little brown as the avocado oxidises, so it is better
eaten the same day.
Alice Mackintosh is a registered Nutritional Therapist and runs a driving practise based in West London’s Chelsea. Alice is also a founder of nutritional supplement range Equi London, and co-author of The Happy Kitchen, Good Mood Food.