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Going green: Veggie recipes

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To celebrate World Vegetarian Day on 1 October, chef Aldo Zilli has generously shared two of his favourite fail safe veggie dishes.

Aldo will also be participating in the London Restaurant Festival (4-18 October) with a special £15 menu at his Soho restaurant Zilli Green.

For more information visit zillirestaurants.co.uk

Baby mozzarella & avocado salad

Make sure you choose an avocado that is ripe, if it is too raw wrap it in paper over night. The key to this recipe is a very good extra virgin olive oil

Preparation time: 10 minutes

Serves 4

Juice of a lemon

3 tablespoons extra virgin olive oil

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

2 ripe avocados

12 asparagus, blanched

200g baby mozzarella, cut in half

Mix together the lemon, olive oil, mint and parsley. Slice the avocados in half and remove the stones, cut into wedges. Add the avocado and asparagus to the lemon dressing and toss well. Add the Bocconcini (baby mozzarella), season and toss again before serving.

Baked figs with Dolcelatte cheese

Figs are great with either Dolcelatte, Gorgonzola or Stilton, make sure you do not over cook the figs and serve this dish hot as the cheese should be just melting.

Preparation time: 10 minutes

Cooking time: 12 minutes

Serves 4

8 firm, ripe figs

80g Dolcelatte cheese

8 basil leaves

Salt and ground black pepper

2 tablespoons extra virgin olive oil

150g baby spinach

1 tablespoon extra virgin olive oil

1 teaspoon balsamic vinegar

Cut a cross in the top of each of the figs without cutting through them completely. Put a teaspoon of the Dolcelatte and a basil leaf in each fig. Season with salt and pepper, drizzle with the oil and cook at 180°C for 12 minutes, the figs should be soft and the cheese melted.

Mix together the spinach, oil and balsamic and toss. Serve the figs on top of the spinach salad.

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