Flamingo on Fire

Ingredients

• 2 large cooked beets
• 2 avocados
• 1 lime
• 1 red chili pepper
• 4 slices sturdy bread
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• salt and pepper to taste
• 4 tbsp Greek yogurt

Method

1. Cut the beets into four long, narrow wedges (each a half flamingo neck).
2. Mix vinegar, honey, 2 tbsp olive oil, and salt. Marinate the beet in this for 20 minutes for bright color and tang.
3. Slice the avocados, mash coarsely with lime juice, finely chopped chili, salt, and 2 tbsp olive oil into a spicy cream.
4. Toast the bread slices until golden and cut each diagonally for a flamingo leg.
5. On each plate, spread a streak of avocado cream as a base. Place a beet wedge diagonally upwards against the bread, forming a flamingo.
6. Add a dollop of Greek yogurt at the tip of the beet for the 'head.' Dot with chili for an eye.

Serving notes

• Serve with extra lime wedges for more tang.
• Sprinkle coarse sea salt over the flamingo for extra punch.