In this recipe, avocados are grilled and then stuffed with a sunny mix of tomatoes, basil, olives, capers and a fabulous dressing made with cider vinegar and rapeseed oil. It's a delicious recipe and you're sure to love it!
- 2 avocados
- 5 cherry tomatoes
- 5 sundried tomatoes in oil
- 50g pitted green olives, drained
- 3 spring onions
- 1 tbsp. capers
- 1 tbsp. cider vinegar
- 3 tbsp. rapeseed oil
- Dash lemon juice
- Salt and pepper
Halve the cherry tomatoes and chop the sundried tomatoes. Chop the olives and thinly slice the spring onions. Combine the cherry tomatoes, sundried tomatoes, olives, onions and capers in a small saucepan and heat until warm.
Meanwhile, half the avocados and remove the stones. Season the cut flesh with salt and black pepper. Heat the grill to hot and put the avocados on a baking sheet, cut side down. Grill for 5 minutes.
Take the tomato mix off the heat. Whisk the oil, vinegar, lemon juice and salt and pepper together and pour over the tomatoes. Spoon into the avocado halves to serve.