Avocado with sheep’s cheese

• 2 ripe avocados
• fresh herbs for garnishing

For the grilled vegetables:
• 60 g courgette
(8 slices of length
after cut)
• 30 g eggplant
(4 slices cut diagonally)
• 4 spring onions
• 4 stalks of asparagus,
pre-cooked al dente
• 400 g peppers in 3 different
Colors, in large pieces
cut
• Salt
• Pepper

For the sheep’s cheese:
• 80 g sheep’s cheese
• 30 ml olive oil
• 30 ml pear
balsamic vinegar
• fresh herbs (basil,
parsley, thyme), chopped
• Pepper mix of different
sorts

For the polenta:
• 100 g white polenta
• 400 ml water
• Salt
• Pepper

For the polenta, bring the water to the boil with a little salt, pepper and olive oil. Pour in the polenta and then allow it to evaporate. Spread on a baking tray as thick as you like and leave to cool. Before serving, cut into pieces and grill briefly on both sides.

Cut the avocados lengthways and remove the pit. Grill the cut surface briefly and quickly, then set aside.

For the grilled vegetables, grill the zucchini and eggplant slices, the spring onions, the asparagus and the pepper pieces. Put everything together in a stainless steel or aluminum bowl, season with salt and pepper and marinate with olive oil.

Cut the feta cheese into pieces of any size and marinate in a little olive oil and the fresh herbs.

Arrange everything on a plate and garnish with fresh herbs.

FIRE&FOOD Issue 3-2016