Bank holiday weekend is coming up and my oh my does that call for a party. Whether rain or shine, the barbecue is coming out and these little beauties are top of my ‘to make’ list.
These avos are light, simple to make and tasty as anything. The chargrilled flavour working wonderfully with the herby pine nut dressing. They are the perfect thing to serve alongside some Piri Piri Wings and my MEGA Steak with Chimichurri Sauce. All you need is a honking great bowl of green leaves and some crusty hunks (of course I am talking about bread) and you have got yourself a recipe for barbecue success.
Who said barbecued foods weren’t healthy?!
The trick to this dish is to use avocadoes that are just underripe to ensure best charred texture and minimal messy squish.
Chargrilled Avocado with Pine Nut Dressing Recipe
Serves 2, as a side
- 1 large avocado, cut in quarters
- 2 tablespoons extra virgin olive oil
- a squeeze lemon juice
- 1 tablespoon pine nuts, plus extra for sprinkling
- 1/2 clove garlic
- sea salt and freshly ground black pepper
- a handful of rocket leaves
If barbecuing, place the quarters of avocado on the hot grill for 2-3 minutes, then flip and cook on the other side.
For kitchen cooking, heat a griddle pan over a high heat. Once hot, and nearly smoking, add the avocados to the grill and cook until charred on each side (about 2-3 minutes) You might want to gently press down on them to ensure each side makes good contact with the grill.
You will know they are done when they have good char marks.
Make the dressing by placing all the remaining ingredients (aside from the rocket) into a blender and whizzing until combined. Alternately you can use a pestle and mortar. Add a pinch of salt to the pestle and mortar with the garlic and pine nuts to help bash to a pulp. Gradually add the olive oil and lemon juice. Mix/ bash until the dressing looks like a thick rustic pulp.