Ingredients (Pink Onions):

• 1 Red onion (sliced)

• 200ml white wine vinegar

• 3 Tbsp Granulated sugar

• 200ml water

• Half a Tbsp of Mexican Oregano

Ingredients (Arepas):

• 4 Arepas

• 12 Pieces of Sweet Plantain

• 200g Avocado Pulp

• 1 Red Pepper

• 2 Tbsp White wine vinegar

• 1 Tbsp Olive oil

• Salt & Pepper (to taste)

• 4 Radishes

• 30g Fresh Coriander

•  1 Red Onion and 1 Lime.

Method:

Pink Onions

1. Heat olive oil in the pan on a medium heat

2. Add your onions and Mexican oregano, lightly fry for 3 minutes

3. Fry your plantain for around 5 mins

4. In a bowl, add your white wine vinegar and sugar

5. Stir until the sugar has dissolved

6. Add your pink onions to the bowl, clingfilm and leave to pickle for a minimum of 4 hours.

Arepas

1. In a blender place your avocado pulp, red pepper, onion, white wine vinegar, olive oil, half of your coriander, freshly squeezes lime juice and a sprinkle e of salt and pepper.

2. Blend until you have a smooth sauce, place in a bowl and leave to one side.

3. In a deep fryer, fry your plantain for 3-4 minutes

4. Heat your Arepa in a dry pan on a medium heat for 3 minutes on each side. Once the Arepa is nicely toasted split into two halves.

5. Top your Arepa with your Avocado sauce, plantain and pink pickled onions.

6. Add a sprinkle of fresh coriander and serve.

Serves 4