Avocado with marinated oysters

Champagne and oysters are the quintessential Valentine’s Day indulgence. Impress your other half with this tasty light marinade, and serve your oysters with creamy avocado. Toasted seaweed adds a contrasting texture and a little crunch.

Ingredients

1 Tbsp	Soy sauce
1 Tbsp	Mirin
1 Tbsp	Lemon juice
1 dozen	Pacific oysters, drained (Main)
1	Avocado, stone removed (Main)
2 Tbsp	Lemon juice
1 tsp	Salt and pepper
2 sheets	Seaweed
1 tsp	Lemon zest
1 Tbsp	Toasted pine nuts
1 Tbsp	Dill leaves, to garnish

Directions

1. In a small bowl combine the soy, mirin, lemon juice and oysters. Place in the fridge while you make the avocado puree.
2. Blitz together the avocado and lemon juice until completely smooth. Season to taste, remembering the oysters are a little salty. Spread mixture on a platter.
3. Toast the seaweed sheets over a gas element for 5 seconds to crisp up, and cut into 12 pieces.
4. Dot the oysters over the avocado, add a little lemon zest and sprinkle on the pinenuts. Add a few dill leaves to finish and one piece of crispy seaweed, broken up.
5. To eat, scoop one oyster with some of the avocado goodness and wrap in a piece of seaweed. Enjoy.