SBS Food

www.sbs.com.au/food

Barbecued avocado with herb labneh salad

This recipe works well with slightly firm avocados, but the real key is having a super-hot and clean barbecue. Labneh is a cheese made from yoghurt. It is nice and sharp, which goes really well with the creaminess of the avocado.

Barbecued avocado with herb labneh salad

Credit: Hardie Grant Books

  • serves

    4-6

  • prep

    10 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

  • 4 firm but ripe avocados
  • 200 g labneh
  • juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • ¼ cup dill
  • ¼ cup basil
  • ¼ cup coriander leaves and a little soft stem from the top leaves
  • ¼ cup mint
  • salt flakes
  • freshly cracked black pepper

Instructions

Prepare your barbecue for direct cooking over a high heat. Make sure it’s free of any dirt — you don’t want to be chewing grit!

Cut all your avocados in half and remove the stones. Leaving the skin on, cut the halves into halves again if using smaller avocados, or into thirds if using larger ones. Set aside.

Place the labneh in a bowl. Add half the lemon juice and half the olive oil and beat to loosen the cheese. The mixture does not need to be completely combined.

Roughly chop the herbs and mix half into the cheese. Reserve the rest to sprinkle over at the end.

Barbecue the avocado pieces with the skin still on, laying them cut side down so they are flush with the grill surface. Once charred, turn them over gently and cook the other side. Remove from the barbecue to a serving board or platter. Remove the skin from the charred avocado.

Dollop the labneh mixture all over the avocado, then sprinkle with the remaining herbs. Combine the remaining olive oil and lemon juice and dress the salad liberally. Season with salt flakes and pepper. This is best served straight away.

Recipe and image from Ben’s BBQ Bible, Ben O’Donoghue (Hardie Grant Books, $39.95, pbk).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

Follow SBS Food
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food

Published

By Ben O'Donoghue
Source: SBS



Share this with family and friends


SBS Food Newsletter

Get your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Download our apps
SBS On Demand
SBS News
SBS Audio

Listen to our podcasts
You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?
Everybody eats, but who gets to define what good food is?
Get the latest with our SBS podcasts on your favourite podcast apps.

Watch SBS On Demand
Bring the world to your kitchen

Bring the world to your kitchen

Eat with your eyes: binge on our daily menus on channel 33.
Barbecued avocado with herb labneh salad Recipe | SBS Food