WARM LOVACADO™ AND CHICKEN SALAD

Serves 4

Ingredients

2 ripe but firm Lovacado™ avocado, halved, pitted and peeled, then quartered
2 x 200 g chicken breasts, skin removed
Sea salt and freshly ground black pepper
3 tablespoons olive oil plus extra to drizzle
1 small head of radicchio, cut into quarters
Juice of 1 lemon
1 bunch broccolini, cut into 10 cm pieces
Caramelised onion
1 tablespoon olive oil
1 tablespoon butter
2 small brown onions, thinly sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar

Instructions

1. To prepare caramelised onion, heat the oil and butter in a large frypan over low heat. Add the onions and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching.
2. When onions are softened add the sugar and balsamic. Cook for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Season to taste.
3. Meanwhile season the chicken with salt, pepper and 2 tablespoons of oil.
4. Heat a BBQ or a grill plate to high. Place the chicken on the grill plate and cook for 5-8 mins each side until or until cooked through. Set aside and keep warm.
5. Drizzle remaining oil over the radicchio quarters and place on the hot grill. Cook until the radicchio starts to wilt and charred. Transfer to a large bowl squeeze over the lemon.
6. Bring a pot of water to the boil and blanch the broccolini. Drain.
7. Slice the chicken into strips.
8. Place the grilled radicchio onto a large serving platter, top with the avocado slices, chicken, broccolini and scatter over the caramelised onion. Drizzle with olive oil. Season to taste.