Charred Avocado and Zucchini Skewers

Have you ever thought about grilling avocado? Us neither! But foodie Hayden Quinn has inspired us to get grilling with his deliciously green grilled avocado and zucchini dish.

This dish can be served either served warm or chilled and is lovely as a side or as the main event. Just add some crusty bread with salted butter, a glass of wine and lunch is sorted! 

Ingredients (serve 4 as a side)

2 Hass avocados, halved with seed removed, skin on 

3 zucchini, thinly sliced on mandolin 

Avocado Herb Sauce 

1 super-ripe Hass avocado, roughly chopped 

1/2 cup mint, leaves only 

1/2 cup coriander 

1/2 cup Greek-style yoghurt 

Juice, 1/2 lemon 

2 tbs water 

Sea salt and pepper, to taste 

To serve 

1/4 cup hard feta, crumbled 

1/4 cup hazelnuts, toasted and roughly chopped 

1/4 cup mint, leaves only 

1/4 cup coriander sprigs 

Extra virgin olive oil 

Method

1. Preheat BBQ with grill bars over high heat. Thread zucchini through pre-soaked skewers (if using wooden skewers) in an ‘S’ shape pattern. Once the BBQ is scorching hot, add skewers and avocado to grill bars, flesh side down. Cook for 2 mins until slightly charred and avo begins to warm through. For the zucchini, turn after 2 mins and cook for a further 2 mins to char the other side. 
2. For the Avo Herb Sauce, place all ingredients into a blender and blend until smooth and creamy. Set aside until ready to serve. 
3. Arrange avocado on a large serving platter and place skewers in and around the avocado. Place Avo herb Sauce in a small dish for dipping, and scatter the whole dish with crumbled feta, hazelnuts, olive oil and garnish with herbs.

Love avocado and want more? Try our Quinoa and Avocado Salad and our Creamy Avocado Fettucine recipe.