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Curtis Stone's barbecued avocado with spring onion buttermilk dressing
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your gathering with crispy prosciutto, chargrilled avocado, and rocket salad topped with creamy buttermilk dressing.
Ingredients:
  • 80ml creme fraiche
  • 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 firm ripe Hass avocados, halved, stoned, peeled
  • 30g baby rocket leaves
  • 2 red radishes, shaved into rounds on a mandolin
  • Lemon halves, to serve
Instructions:
  • Get the barbecue flat plate and grill ready at high heat. In a medium bowl, mix crème fraîche or sour cream, buttermilk, lemon juice, 1 tablespoon of oil, and spring onion. Season the dressing with salt and pepper to taste.
  • Place the prosciutto on a flat plate and crisp it up by cooking for about 1 minute on each side. Then, transfer the prosciutto to a paper towel to drain any excess fat.
  • Brush the avocado halves with a drizzle of oil and sprinkle with salt. Grill cut-side down until char marks form, about 1½ mins. Carefully flip with a thin metal spatula and grill for an additional 1½ mins until warmed through. Set aside.
  • Arrange rocket and radish on individual serving plates. Place avocado halves on top and fill them with a portion of the dressing. Drizzle additional dressing around the salads. Add prosciutto on top and serve with lemon halves on the side.

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