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Matt Moran's grilled avocado with radish, cucumber and herb salad

Name: Matt Moran's grilled avocado with radish, cucumber and herb salad
Yield: 4
Ingredients: 2 Lebanese cucumbers, thinly sliced on the diagonal; 1 1/2 tbs olive oil; 2 firm, ripe avocados; 1/2 bunch radishes, very thinly sliced; 1/4 bunch each tarragon, dill, mint, & flat-leaf parsley, leaves picked; 2 tbs chardonnay vinegar or white wine vinegar; 1 tbs lemon juice; 1 tsp Dijon mustard; 1/2 cup (125ml) grapeseed oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 10, 2016

The subtle smokiness of the grilled avocado along with peppery radishes and freshly picked herbs take this salad to a whole other level.

2 Lebanese cucumbers, thinly sliced on the diagonal
1 1/2 tbs olive oil
2 firm, ripe avocados
1/2 bunch radishes, very thinly sliced
1/4 bunch each tarragon, dill, mint, & flat-leaf parsley, leaves picked

Classic Dressing

2 tbs chardonnay vinegar or white wine vinegar
1 tbs lemon juice
1 tsp Dijon mustard
1/2 cup (125ml) grapeseed oil

Method

1.

For the dressing, whisk vinegar, lemon juice and mustard in a bowl. Whisking constantly, slowly add grapeseed oil until thick and emulsified. Season. Set aside.
2.

Combine cucumber in a bowl with half the olive oil and 1/4 tsp salt. Set aside.
3.

Preheat a chargrill pan to medium-high.
4.

Halve avocados lengthways and remove seeds, leaving skin intact, then halve lengthways again. Brush cut sides with remaining olive oil, then cook, cut-side down, for 2 minutes or until lightly charred.
5.

Turn and cook other cut side for a further 2 minutes. Set aside to cool for 5 minutes, then peel skin and discard.
6.

To serve, combine all the ingredients on a platter, drizzle with dressing and season.