By Jamie Humby | Chef
Published 2 December 2024
20m
15m
4
14
This recipe is a little bit spicy, a little bit salty and seriously delicious. With fresh veggies and shredded chicken, it’s also quick, easy and cheap.
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Step 1:
Pre-heat a barbecue or chargrill on high.
Step 2:
In a large bowl, add olive oil, peas, asparagus and zucchini, and toss to evenly coat.
Step 3:
Place the vegetables on a hot grill and cook for 8 to 10 minutes until they’re nicely charred, turning them often so they don’t burn. Remove and set aside.
Step 4:
Meanwhile, in a food processor add avocado flesh, yoghurt, lemon and garlic, and purée until smooth. Set aside.
Step 5:
Roughly chop your tomatoes and cooked zucchini.
Step 6:
Spread avocado crème on a large platter, then add your tomatoes and grilled vegetables. Sprinkle with feta, nuts and fresh mint leaves to serve.
