Char-grilled Tomato and Avocado Slaw

Char-grilled Tomato and Avocado Slaw

Serves 2-4 as a side dish

For the semi-dried tomatoes
12 cherry tomatoes, halved across the middle
pinch fine salt
1 Tbsp olive oil
pinch caster sugar

For the Jalapeño pickled cabbage
340g cabbage, finely sliced
100g juice from a jar of red Jalapeños

To finish the slaw
reserved semi-dried tomato halves
reserved Jalapeño pickled cabbage
20g red Jalapeño, finely chopped
1 avocado, peeled and diced
zest of 1 lime
juice of ½ lime
1 tsp coriander
1 tsp salt

To semi-dry the tomatoes, preheat the Hub and toss the halved tomatoes in the salt and olive oil. Grill on the hot BBQ, cut side-down until slightly charred. Remove from the heat and sprinkle with sugar. Place in the hot cupboard underneath the BBQ while you continue cooking the other items – or simply spread cut-side up on a tray to partially dry out in a 70°C preheated oven for 1 hour.

Combine the finely sliced cabbage with the Jalapeño pickle juice and set aside for at least 2 hours. To finish the salad, combine all the ingredients. Finely chop and add the coriander, tossing well to evenly coat.