Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • Combine cucumber in a bowl with half the olive oil and 1/4 tsp salt. Set aside.
  • Preheat a chargrill pan to medium-high.
  • 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.
  • Turn and cook other cut side for a further 2 minutes. Set aside to cool for 5 minutes, then peel skin and discard.
  • To serve, combine all the ingredients on a platter, drizzle with dressing and season.