Tips by Lap Band dietitian to make this recipe Lap Band friendly, please cut up into small pieces prior to consuming 1 tsp per mouthful to avoid regurgitation.


6 red or golden beetroot, peeled

1 cup (250ml) red wine vinegar

1 tablespoon extra virgin olive oil

3 firm, ripe avocados

Cumquat dressing

2 tablespoons white wine vinegar

2 spring onions, thinly sliced

1 tablespoon lemon juice

1 tablespoon orange juice

4 small cumquats or 1 small mandarin (see notes)

Pinch of caster sugar

3/4 cup (185ml) extra virgin olive oil

1 tablespoon chopped chervil, plus extra sprigs to garnish



Step 1.

For the cumquat vinaigrette, combine vinegar, spring onions, lemon juice, orange juice and a pinch of salt in a bowl, then set aside to macerate for 15 minutes. Halve cumquats (or quarter the mandarin) and remove any large pips. Place the fruit, with the peel still on, in a mortar and pestle and pound with a pinch of sugar until you have a rough paste. Whisk oil into the vinegar mixture, then stir in the chervil and the cumquat paste. Season with salt and pepper to taste.

Step 2

Meanwhile, very thinly slice beetroot (a mandoline is ideal). Arrange beetroot on a baking paper-lined tray and douse with the red wine vinegar and extra virgin olive oil. Cover with plastic wrap and leave to marinate for 10 minutes.

Step 3

Drain the beetroots of any excess vinegar, then rinse in cold water. Arrange on serving plates in a single layer. Thinly slice the avocado and arrange on top of the beetroot, then season well with sea salt and freshly ground black pepper.

Step 4

Drizzle with the cumquat dressing, then garnish with chervil sprigs and serve.