Grilled Avocado + Sprouted Micro Salad

A favourite 5 minute summer-spirited lunch. Grill an avocado, add a pile of sprouted mung beans, colourful baby herbs, parsley, and pink peppercorns, and finish things off with a burst of lemon juice and some dried chilli flakes.

I like to keep things simple and eat this scooped straight from the skin, but if you’re in the mood to tart things up, pile everything onto a lovely thick slice of toasted, goat’s cheese-smeared sourdough bread and munch away!

1 large Hass avocado, halved and stone removed

Olive oil

Lemon

Sea salt

Freshly ground black pepper

½ cup sprouted mung beans – organic if possible

¼ cup baby herbs – I used baby red garnet

½ tbsp pink peppercorns

½ cup parsley leaves

Dried chilli flakes

Goat’s cheese, to serve with bruschetta

Thick slices of sourdough

Preheat your BBQ or grill plate to high.

Brush avocado halves with a little olive oil. Sprinkle with sea salt and a few turns of black pepper.

Place avocado halves, flesh side down, onto the hot grill and press down gently. Let cook for 4-5 minutes – without touching or moving around – until the undersides are nicely charred. Remove from grill and set aside.

To prepare the salad, combine the mung beans, baby herbs, peppercorns and chilli flakes in a small bowl. Squeeze over a little lemon juice and toss gently to coat.

To serve, simply pile some salad on top of each avocado half, drizzle with a little extra lemon juice and extra virgin olive oil and attack with a spoon. Another lovely way to eat this is on top of a thick slice of toasted sourdough. Spread the toast with some good quality goat’s cheese and top with scoops of avocado and salad.

Serves 2