Grilled avocado with tomato chutney

Creamy avocados have been a firm favourite for a long time. If you’re a savoury breakfast person, you’ll love these warm, grilled avocados topped with a sweet-and-sour tomato chutney.

Serves 4

4 avocados

1 tbsp olive oil

For the chutney:

2 cups (300 g) cherry tomatoes

1 red onion

150 g (5½ oz) mango

2 tbsp apple cider vinegar

Salt

Also:

2 sprigs flat-leaf parsley, for garnish

For the chutney, wash and halve the tomatoes. Remove the stem bases and finely dice the flesh. Peel and finely dice the onion. Peel the mango, remove the stone and cut into small dice. Transfer the tomatoes, onion and mango to a small saucepan and gently cook until heated through and thickened. Remove from the heat. Season with cider vinegar and salt.

Halve the avocados lengthwise and remove the stones. Brush the tops with olive oil and transfer the avocados to a chargrill pan or barbecue plate, cut side down. Remove once they have softened and browned a little on the surface. Flip over and fill the holes with the tomato chutney.

Rinse the parsley and shake off excess water. Pick off the leaves and use to garnish the avocados before serving.

Going to the woods is going home