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Dinner with Rukmini
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Sunshine Salad: Griddled Grapefruit and Avocado with Rocket and Pomegranate
Introduction from Rukmini Iyer
Can you get more retro than grilled grapefruit and avocado? Admittedly, the two feel pretty modern here – scattered with pomegranate, and served with a sharp mixed citrus dressing. More importantly, it’s a refreshing dish to serve on a hot day.
Ingredients
Essential kit
You will need: a barbecue.
Method
Just before you are ready to barbecue, halve and stone the avocados, then halve again into quarters. Brush them with the olive oil.
Barbecue the avocado and grapefruit halves for 4–5 minutes on each of the cut sides, brushing with more oil if needed.
To make the dressing, whisk the extra virgin olive oil, orange zest and juice, lime zest and juice, agave syrup and sea salt flakes together, and set aside.
Once the avocado and grapefruit are lightly charred, remove from the barbecue and arrange with the rocket on a serving platter. Pour over the dressing, scatter over the pomegranate seeds, and serve hot.
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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