Handful of basil leaves (Janefield Hydroponics)
3 small cucumbers -peeled and diced (Kakanui Produce)
2 cloves garlic
3 large ripe avocadoes -skin and stone removed
80mls lime juice
160ml Greek yoghurt
1 tsp maple syrup
Salt and pepper to season
Olive oil -to drizzle on when serving (Dunford Grove)
Add all the ingredients into a blender, along with seasoning, puree until smooth and thick. Adding a little water if you want to reach your desired consistency.
Season to taste and add extra basil, or lime juice if you wish, also.
Chill in refrigerator for an hour, drizzle a little Dunford Grove olive oil on top, along with a couple of basil leaves and slices of cucumber before serving.
Recipe by Elizabeth Marshall
