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
1 lime, zest of whole and juice of ½
1 tsp coriander, finely chopped
1 tsp fine 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 and toss well to evenly coat.