Photo by Keiko Oikawa
I cannot tell you how often I make this very simple recipe from a couple of books back - as piquant as it is pretty - for lunch, supper, emergency snack. True, I tend to keep vinegar-soused pink pickled onions in the house (there’s a permanent call for them), and I always have feta in my fridge. The smooth coolness of avocado is the perfect counter to the sharp, salty cheese, and I would panic if I didn’t have one to hand. Of course, it is really more a suggestion than a recipe - and do feel free to fiddle with it as you want - but it is worth making sure you have the wherewithal in the house, so that you can feast simply on those days when it’s too hot (or you’re too exhausted) to cook. Really, I feel that adding this Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds to the website was the only kind thing to do.
