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2 small shallots
1 small ripe but firm avocado
1 green onion
1 to 2 tsp freshly squeezed lime juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cumin
3 large firm but ripe tomatoes
1 tbsp olive oil
2 tsp chopped fresh rosemary, or oregano, or 1 tsp dried rosemary or oregano leaves
1 cup crumbled feta
fresh sprigs rosemary, optional
Lightly oil grill, then heat barbecue to medium-high. Finely chop shallots. Peel avocado and discard pit. Chop into 1/2-inch (1-cm) pieces. Thinly slice green onion. Place in a small bowl. Stir in 1 teaspoon (5 mL) lime juice, 1/4 teaspoon (1 mL) each salt and pepper and cumin. Taste, then add more lime juice, if needed.
Slice tomatoes into 4 thick rounds. Lightly brush both sides with oil, then sprinkle with rosemary and remaining 1/4 teaspoon (1 mL) each salt and pepper. Barbecue tomatoes until grill marks form on both sides, 2 minutes per side. Remove to a large platter. Crumble cheese overtop, then dollop salsa over each. Garnish with rosemary sprigs. Wonderful with grilled chicken or fish.
Calories 136, Protein 4.4g, Carbohydrates 7.5g, Fat 10.7g, Fibre 2.6g, Sodium 433mg.
Does your barbecue routine need a little zip? Our lightly grilled tomatoes heaped with creamy avocado and feta cheese make a fantastic appetizer or side dish.