• Ingredients

  1 cup apple cider vinegar 

  1 cup water 

  ½ cup brown sugar 

  1 tbsp sea salt 

  2 black peppercorns 

  ½ garlic clove

  A pinch of dried chili flakes

  2 firm Avocados

  10 spears of asparagus, sliced in half on an angle

  1x 250g halloumi cheese, sliced into ½ cm slithers

  2 grapefruits, segmented 

  ½ cup mint leaves  

  1 tbsp walnuts, toasted

  Extra Virgin Olive oil 

  Sea Salt 

  Cracked pepper 

• Method

  1. To make pickled avocado: Place vinegar, water, sugar, salt, chili and garlic into a small saucepan. Bring to a simmer, ensuring the sugar and salt has dissolved completely, then remove saucepan from the heat and let cool to room temperature before chilling for 5 minutes in the fridge.
  2. Prepare the firm avocados. Peel and pit, then cut into large slices and place into a sterilised 18-ounce or lager jar. 
  3. Top with cooled pickling liquid, making sure the avocado is completely covered. Note: if you need to top it up, just add extra apple cider vinegar. 
  4. Refrigerate until you are ready to use (your avocado will last at least two weeks in the fridge).  
  5. To make the salad: On a hot griddle or pan add your washed and dried asparagus spears directly on to heat with no oil. Cook for 2-3 minutes until charred and tender. (Cooking your asparagus dry on a higher heat gives them a delicious smokey flavour.) On the same griddle, add 1 tsp of extra virgin olive oil, then carefully add your halloumi and cook for 1-2 minutes each side, until golden brown.
  6. In a large mixing bowl, add grilled halloumi, asparagus, mint leaves, walnuts and grapefruit segments. Dress with extra virgin olive oil and a generous amount of black pepper.
  7. To serve, arrange pickled avocado on a plate then delicately top with asparagus salad.

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