Carpaccio of avocado with blueberry compote and cottage cheese
Ingredients for 4 servings: Blueberry compote: 2 tablespoons sugar200 ml freshly squeezed orange juice200 g blueberries4 small avocadosjuice of 1 lime1 pinch of salt250 g cottage cheese50 g alfalfa sprouts Preparation: 1. For the blueberry compote, melt the sugar in a non-stick frying pan until golden brown, deglaze with orange juice and bring to the boil. Add the washed blueberries and heat briefly. Remove from heat and let cool. 2. Cut the avocados in half, peel and remove the stone. Cut avocados into thin slices and spread out on plates. Sprinkle with lime juice and season with 1 pinch of s...