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Barbecued avocado with spring onion buttermilk dressing
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Indulge in a flavorful spring salad with grilled avocado, crispy prosciutto, and spring-onion buttermilk dressing.
Ingredients:
  • 82.50 gm creme fraiche or sour cream
  • 41.60 gm buttermilk
  • 42.00 gm fresh lemon juice
  • 27.30 gm extra virgin olive oil, divided
  • 1 spring onion, finely chopped
  • 2 prosciutto slices, halved crossways
  • 2 (ripe but firm) Hass avocados, halved, stoned, peeled
  • 30g (2 loosely packed cups) baby rocket leaves
  • 2 red radishes, shaved into rounds on a mandolin
Instructions:
  • Heat the barbecue hot plate and cooking grate on high. In a medium bowl, combine crème fraîche or sour cream, buttermilk, lemon juice, 1 tablespoon of oil, and spring onion. Season the dressing with salt and freshly ground black pepper to taste.
  • Place prosciutto on the hot plate and cook for 1 minute on each side until it becomes crisp and releases its fat. Then, transfer the prosciutto to a piece of kitchen paper to drain.
  • Brush the avocado halves with the remaining 1/2 tablespoon of oil, sprinkle with salt, and place them cut-side down on the barbecue grates until char marks form, about 1 1/2 minutes. Carefully flip the avocados using a thin metal spatula and cook for another 1 1/2 minutes or until warmed through. Set aside.
  • Arrange the rocket and radish on 4 plates. Place an avocado half on each plate. Spoon dressing into the avocado halves and drizzle more around the salads. Sprinkle with crispy prosciutto and serve.

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