Small Avocado Bites

Ingredients:

1 small whole wheat tortillas

1tbsp cold pressed rapeseed oil

1 small ripe avocado

For the quail egg topping:

6 quails eggs

Splash of white wine vinegar

Pinch of smoked paprika

METHOD:

1. Heat the oven to 180c. Cut each tortilla into 12 triangles and brush them with oil, sprinkle it with salt then arrange them on a baking tray. Roast for 6-8 minutes turning midway through and then leave them to cool
2. Soft boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cooled, peel the eggs and cut them in half. Mash the avocado and season to taste.
3. To serve, divide the avocado between the toasted triangles and top them with an egg half. Sprinkle some paprika over and top with some dill springs (optional.)

Steak Lettuce Cups

Ingredients:

200g fillet steak, excess fat trimmed

4 Baby gem Lettuces

For the chimichurri:

1 tbsp chopped parsley

½ tbsp. cold pressed rapeseed oil

1 small garlic clove

1 tsp red wine vinegar

Pinch of dried oregano

For the chilli and lime sauce:

¼ red chilli finely chopped

1 lime zested and juiced

½ tsp fish sauce

1tsp groundnut oil

Pinch of sugar

METHOD:

1. Take the steak out of the fridge 30 mins ahead of frying it .Mix the chimichurri ingredients with 1 tbsp of water, season and set aside. Mix the ingredients for the chilli and lime sauce and set aside. Separate the baby gem lettuces so you have 20 leaves.
2. Heat a non-stick fry pan over a medium high heat. Coat the steak in oil, season then fry for 2-3 mins on each side. Set aside for 10 minutes, then cut into 20 slices. Place a steak strip on each cup/lettuce leaf. To serve, top half with the chimichurri and half with the chilli and  lime sauce.

ENJOY!