Grilled avocado and oyster salad

IN ADVANCE

1. Light the charcoal in the Big Green Egg and heat with the cast-iron grill to a temperature of 180°C.
2. Meanwhile, cut a section of a spring onion measuring about 10 centimetres. Slice lengthwise into thin strips and place in ice water. Finely chop the rest of the spring onion. Peel the daikon and cut four 1-centimetre-thick slices from it. Using a cutting ring, cut out circles from the centre of these slices to create rings. Using a peeler, peel four thin ribbons from the daikon and place these in the ice water as well. Cut the rest of the daikon into very small cubes.
3. Peel the cucumber and halve lengthwise. Scrape out the seeds, peel four thin ribbons from the cucumber and place these in the ice water as well; the strips of spring onion and the lettuce and cucumber ribbons are for garnish. Cut the rest of the cucumber into very small cubes. Cut the stem off the chilli pepper and remove the seeds. For the garnish, cut eight thin rings from the chilli pepper and finely chop the rest of the flesh.

METHOD

1. Halve the avocados and remove the stones. Brush the cut surfaces with 1 tablespoon of the olive oil. Place the avocado halves with the cut surface facing down on the grid and grill for about 3 minutes. Turn the avocados a quarter turn and grill for another 3 minutes. Close the lid of the EGG after each step.
2. Remove the avocado halves from the EGG and let them cool slightly. Meanwhile, peel the apple, remove the core and cut the flesh into small cubes. Open the oysters and cut them into coarse pieces.
3. Scoop out the flesh of the grilled avocado and dice it; keep the peels. Peel eight ribbons from the peel of the lime with a zester and save them for garnish. Cut the lime into quarters and squeeze the juice from one of the quarters over the avocado. Tip: add the rest of the lime to a jug of water for the table. Mix the second tablespoon of olive oil, the spring onion, diced daikon, cucumber and apple, chopped chilli and oysters, sushi vinegar and salt and pepper to taste into the avocado.
4. Fill the avocado skins with the avocado salad and place each filled half on a ring of daikon. Drain the spring onion strips, lettuce and cucumber ribbons. For the garnish, halve the radishes lengthwise.
5. Garnish the avocado salad with the spring onion, lettuce and cucumber ribbons, lime zest, chilli rings, radish and Shiso Purple.

TIP

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