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How to make Barbecued avocado with spring onion buttermilk dressing

Yield = 4
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

  • 1/3 cup creme fraiche or sour cream
  • 2 tablespoons buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoon 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

Method

  • Step 1 Prepare a barbecue hot plate and barbecue cooking grate for high heat. In a medium bowl, whisk the crème fraîche or sour cream, buttermilk, lemon juice, 1 tablespoons of the oil and the spring onion. Season the dressing to taste with salt and freshly ground black pepper.
  • Step 2 Add the prosciutto pieces to the hot plate and cook for about 1 minute 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.
  • Step 3 Brush the avocado halves with the remaining 1/2 tablespoons oil and season with salt. Place the avocado halves, cut-side down, on the barbecue grates. Cook for about 1 1/2 mins or until char marks form. Using a thin metal spatula, carefully turn the avocado over and cook for a further 1 1/2 mins or until warmed through. Set the avocados aside briefly.
  • Step 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.