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
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
- 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.
- For the Avo Herb Sauce, place all ingredients into a blender and blend until smooth and creamy. Set aside until ready to serve.
- 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.