Pickled avocado, grapefruit and grilled asparagus salad

Name: Pickled avocado, grapefruit and grilled asparagus salad
Yield: 4
Ingredients: 375ml cider vinegar; 170g brown sugar; 1/2 tsp black peppercorns; Pinch dried chilli flakes, plus extra to serve; 1 small garlic clove; 2 firm avocados, cut into thick wedges; 2 bunches asparagus, sliced in half on an angle; 250g haloumi, cut into 1cm-thick pieces; 3 tsp extra virgin olive oil, plus extra to serve; 1 each yellow grapefruit and ruby grapefruit, peeled, thinly sliced; Roasted walnuts and coriander sprigs, to serve

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by Guy Turland

Oct 05, 2018

This salad bowl is bursting with fresh flavours and colour. It pairs perfectly as a side to fresh fish, or can be enjoyed on its own.

1 1/2 cups (375ml) apple cider vinegar
3/4 cup (170g) brown sugar
1/2 tsp black peppercorns
Pinch dried chilli flakes, plus extra to serve
1 small garlic clove
2 firm avocados, cut into thick wedges
2 bunches asparagus, sliced in half on an angle
250g haloumi, cut into 1cm-thick pieces
3 tsp extra virgin olive oil, plus extra to serve
1 each yellow grapefruit and ruby grapefruit, peeled, thinly sliced
Roasted walnuts and coriander sprigs, to serve

Method

1.

To make the pickled avocado, combine vinegar, sugar, peppercorns, chilli, garlic, 1 1/2 cups (375ml) water and 1 1/2 tbs salt flakes in a small saucepan over mediumhigh heat. Cook, stirring constantly, until sugar is dissolved. Transfer to a heatproof bowl. Cool to room temperature, then chill for 10 minutes. Add avocado to vinegar mixture and chill until needed (store, covered and chilled, for up to 1 week).
2.

Heat a chargrill pan or barbecue to high heat. Grill asparagus, turning, for 3 minutes or until charred (cooking asparagus without oil gives it a smoky flavour). Rub haloumi with oil and grill for 2 minutes each side or until grill marks appear (line pan with baking paper if haloumi is sticking).
3.

Place haloumi, asparagus, grapefruits and drained avocado (reserve 1 tbs pickling liquid to serve) on a serving platter. Scatter with walnuts, coriander and extra chilli flakes, and sprinkle with freshly ground black pepper. Drizzle with reserved pickling liquid and extra oil to serve.