These smoky grilled avocados are served warm with a zesty roasted pepper salsa, letting the creamy avocado shine with bold, charred flavour and fresh citrusy heat.
Heat the barbecue or grilling pan. Cut the pepper into strips. In a bowl, toss pepper strips with 1 tablespoon of avocado oil. Grill the pepper strips on the barbecue or grilling pan for 3-4 minutes. Halve the tomatoes and chop the shallot into chunks.
Add the grilled pepper, tomato, shallot, garlic and parsley or coriander to a food processor or chopper and pulse or chop into a coarse salsa. Season the salsa with the lime juice, and 2 tablespoons of avocado oil and add chilli flakes, salt and pepper to your taste.
Halve the avocados, remove the pit and peel off the skin. Lightly brush the cut surfaces with 1 tablespoon of avocado oil.
Grill the avocados, cut side down, for 2-3 minutes on the barbecue. Serve the avocados with the grilled pepper salsa.
Recipe Tip
Sprinkle some extra flat parsley or coriander over the grilled avocados.
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