Guacamole with Tortilla Chips
Photography by Josh Griggs.

I love using lots of lime juice and salt in my guacamole so adjust the recipe to suit your own palate.
Serves: 6
INGREDIENTS
½ cup tightly packed coriander leaves, roughly chopped
2 cloves garlic, crushed
pinch chilli flakes
2 spring onions, chopped
juice 2 limes
3 large ripe avocados
sea salt and ground pepper
extra fresh coriander, lime wedges, olive oil and spicy rockmelon seeds or pepitas, to garnish
tortilla chips, to serve
METHOD
Put the coriander, garlic, chilli flakes, spring onions and the lime juice in a food processor. Add the flesh of one avocado and season generously with salt and pepper. Process until smooth, then transfer to a large bowl. Roughly mash the flesh of the remaining avocados with a little sea salt and mix into the puree. Taste and add more lime juice or salt, if needed.
To serve: Place in a shallow serving bowl, add the garnishes and serve with tortilla chips.
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Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!