Mediterranean Grilled Avocado Stuffed With Chickpeas And Tahini
Ingredients
- 1 cup Chickpeas
- Salt + Pepper
- 2 Large avocados
- 1/2 Cup Cucumber diced (about half a large cucumber)
- 1/2 Cup Cherry tomatoes cut into quarters
- 1 1/2 Tbsp Fresh lemon juice + additional for servings of about 1 large lemon
- 2 tsp Tahini
- Cilantro for garnish
Method
- Preheat your grill to medium/high heat. The temperature gauge should read about 400 degrees once heated.
- Place the rinsed chickpeas onto a paper towel and dry well. Transfer to a small bowl, peeling off any of the papery skins that come loose while you dried the chickpeas. Spray the chickpeas generously with Oil and then toss with salt and pepper.
- Place the chickpeas into the bottom of the grill basket into an even, flat layer. Place onto the grill and cook for 10 minutes. Then, respray the chickpeas with Oil Spray and stir around. Cook for another 10-12 minutes until lightly charred and crispy. Remove from heat and let cool.
- Cut the avocados in half, removing the pit. Scoop out the center of the avocado so you have a large, deep hole. Spray the avocados with Oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cook until nice grill marks form, about 5 minutes.
- While the avocados cook, mix the cucumber, tomatoes, and lemon juice in a small bowl. Season with a pinch of salt and pepper.
- Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 Tbsp. of chickpeas* and drizzle with 1/2 tsp Tahini.
Grilled Mexican Sweet corn
Ingredients
- 4 ears corn
- 1/2 cup hung curd
- 1/4 cup cilantro freshly chopped
- 1 lime juiced
- Red chilli powder to taste
- 2 limes cut into wedges for garnish
- Salt to taste
Method
- Remove the husks of the corn leaving the core attached.
- Grill the corn turning once on a hot grill until it starts to get slightly charred.
- In a small bowl mix the hung curd, salt, and cilantro.
- Remove the corn from the grill and slather with the hung curd mix.
- Squeeze the lime juice over the corn.
- Sprinkle with chilli powder.
