Avocado with Sea Fennel dressing and pink peppercorn


(For 4 portions)

  • ½ punnet Sea Fennel
  • 2 medium avocado's
  • 4 tbsp olive oil
  • juice of ½ a lemon
  • 1 tsp cider vinegar
  • 4 small pinches pink peppercorn


  • Peel and cut each avocado in half. 
  • Twist gently holding each half in your hand and remove the stone. 
  • Lay each half-peeled avocado on the chopping board and cut out some fine slices out of each one. 
  • Using half avocado worth for each portion, build the rose shape starting by rolling the finest and smallest slice for the centre and build around it until finish.  
  • Keep a dozen of small stems of Sea Fennel aside. 
  • To make the dressing, blitz the rest of the sea fennel in a high-speed blender with the oil, vinegar and lemon juice. 
  • To serve, place each portion of avocado in the centre of the plate with the dressing, 3 stems of Sea Fennel and one pinch of pink peppercorn.

Recipe: Franck Pontais

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