Barbecued Avocado with Spring Onion Dressing
Serves 4
1/3 cup Greek yoghurt
2 tbs fresh lemon juice
1 ½ tbs 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, sliced as thin as you can.
Method
1. Prepare a barbecue hot plate and barbecue cooking grate for high heat. In medium bowl, whisk the Greek yoghurt, lemon juice, 1 tbs of the oil and the spring onion. Season the dressing to taste with salt and freshly ground black pepper.
2. Add the prosciutto pieces to the hot plate and cook for about 1 min each side or until the prosciutto has rendered its fat and is crisp. Set the prosciutto aside on a piece of kitchen paper to drain any excess fat.
3. Brush the avocado halves with the remaining ½ tbs oil and season with salt. Place the avocado halves, cut-side down, on the barbecue grates. Cook for about 1 ½ mins or until char marks form. Using a thin metal spatula, carefully turn the avocado over and cook for a further 1 ½ mins or until warmed through. Set the avocados aside briefly.
4. Divide the rocket and radish among 4 plates. Top each salad with an avocado half. Fill the avocado with some of the dressing and drizzle more around the salads. Garnish with the crispy prosciutto and serve.
