Charred Avo and Grilled Zucchini Skewers

2 Hass avocados, halved with seed removed, skin on 3 zucchini, thinly sliced on mandolin

Avocado Herb Sauce

1 super-ripe Hass avocado, roughly

½ cup chopped mint, leaves only

½ cup coriander

½ cup Greek-style yoghurt

½ cup lemon, juiced

2 tbsp water

Sea salt and pepper, to taste

To serve

¼ cup hard feta, crumbled

¼ cup hazelnuts, toasted and roughly chopped

¼ cup mint, leaves only

¼ cup coriander sprigs

Extra virgin olive oil

Preheat BBQ with grill bars over high heat. Thread zucchini through pre soaked skewers (if using wooden skewers) in an ‘S’ shape pattern. Once the BBQ is scorching hot, add skewers and avocado to grill bars, ﬂesh side down. Cook for 2 mins until slightly charred and avo begins to warm through. For the zucchini, turn after 2 mins and cook for a further 2 mins to char the other side.

For the Avo Herb Sauce, place all ingredients into a blender and blend until smooth and creamy. Set aside until ready to serve.

Arrange avocado on a large serving platter and place skewers in and around the avocado. Place Avo erb Sauce in a small dish for dipping, and scatter the whole dish with crumbled feta, hazelnuts, olive oil and garnish with herbs.

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Charred Avo and Grilled Zucchini Skewers