Grilled Avocados 2 Ways

Avocado lovers, rejoice! This recipe presents a delightful twist on your favorite fruit with two mouthwatering variations. Get ready to tantalize your taste buds with Grilled Avocados – one filled with a flavorful Taco Filling and the other with zesty Harissa Hummus. These grilled avocado halves make a perfect appetizer or a light meal that is sure to impress your guests or satisfy your avocado cravings. Let’s dive into the two delectable options and learn how to create these delightful treats.

PREP 10 MINS

COOK 6-8 MINS

SERVES 4

INGREDIENTS

EASY BOLOGNESE SAUCE

• 1 1/3 cups (330g) Easy Bolognese
• Sauce (recipe below) or use
• leftovers of your own sauce
• 8 slices thick cut white bread or wholemeal bread
• 4 tablespoons (80g) Western Star
• Spreadable Original Soft
• 8 Bega Tasty Natural Cheese Slices

EASY BOLOGNESE SAUCE

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 400 g lean beef mince
• 1 teaspoon dried oregano
• 2 x 400 g cans diced tomatoes
• Salt and pepper, to taste
• Grated Perfect Italiano Parmesan, to serve

INSTRUCTIONS:

EASY BOLOGNESE SAUCE

1. Heat oil in a large frying pan over high heat. Add the onion and garlic and cook for 4-5 minutes or until golden. Add the spices and mix to combine.
2. Add the mince and break it up with the back of a spoon, cooking for 5-6 minutes or until brown. Add the tomato paste, tinned tomatoes, 1⁄2 cup water, salt, and pepper. Simmer over medium heat for 12-15 minutes or until reduced.
3. Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with the extra oil and chargrill the cut side for 2 minutes or until lightly charred.
4. To serve, divide the mince, cheese, lettuce, and tomatoes between each avocado half. Serve with sour cream, chili, and coriander.

EASY BOLOGNESE SAUCE:

1. Put one tin of chickpeas, 2 tablespoons oil, lemon juice, tahini, ¼ cup water, salt, and pepper in a small food processor, or use a hand-held blender, and process until combined and smooth.
2. Heat remaining oil in a large non-stick frying pan over high heat. Add the remaining chickpeas, harissa, and sumac and cook for 2-3 minutes, or until lightly browned and warm.
3. Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with the extra oil and chargrill the cut side for 2 minutes or until lightly charred.
4. To serve, spoon the hummus into the center of each avocado. Top with harissa chickpeas, pomegranate, snow pea shoots, and sprinkle with extra sumac.

Both recipes start with halved avocados grilled to perfection, adding a smoky dimension to their already enticing taste. Whether you prefer the savory goodness of the Taco Filling or the creamy delight of the Harissa Hummus, these Grilled Avocados are sure to leave you craving more.

So, fire up your chargrill pan, prepare your ingredients, and indulge in the delightful fusion of textures and flavors. Serve these avocado creations at your next gathering or as a simple yet satisfying meal for yourself. Get ready to savor the richness of avocados in an entirely new way!