Char grilled tomato and avocado slaw

Char grilled tomato and avocado slaw

Recipe Information

Servings: 4

Cook Time: 2 hours 10 minutes


Ingredients

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 (11.99 oz) cabbage, finely sliced

  • 100g (3.53 oz) juice from a jar of red Jalapeños

To finish the slaw

  • reserved semi-dried tomato halves
  • reserved Jalapeño pickled cabbage

  • 20g (0.71 oz) red Jalapeño, finely chopped

  • 1 avocado, peeled and diced
  • 1 lime, zest of whole and juice of ½

  • 1 tsp cilantro, finely chopped

  • 1 tsp fine salt

Directions

  1. To semi-dry the tomatoes, preheat your HUB™ or HUB™II and toss the halved tomatoes in the salt and olive oil. Grill on the hot Grill, cut side-down until slightly charred. Remove from the heat and sprinkle with sugar.

  2. Place in the hot cupboard underneath the Grill while you continue cooking the other items – or simply spread cut-side up on a tray to partially dry out in a 70°C (158°F) preheated oven for 1 hour.

  3. 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.

Recipe Note

This is an Everdure Recipe. 

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