Stuffed Avocado

Perfect as a starter.

INGREDIENTS

60 g / 2 oz sunflower and/or pumpkin seeds
1 carrot, chopped
2 tbsp dried tomatoes
1 dsp miso
1 tbsp nutritional yeast flakes
an onion
a red chilli
15 g / half oz fresh basil leaves
30 g / 1 oz alfalfa sprouts
2 small avocados

Put everything apart from the alfalfa and avocados in the food processor. Process for a couple of minutes until you have a thick puree. Next, slice the avocados in half and remove the stones. Then fill the holes where the stones were with the mixture, and cover the flesh with a thin layer. Top with alfalfa sprouts, to cover each half, and serve on a bed of lettuce.

Serves two as a main dish or four as a side dish.