Original Salt Charred Avocado Halves with Cherry Tomato and Lime Salsa

Difficulty: Easy | Prep: 10 min | Cook: 5 min | Total: 15 min | Serves: 6 | Dietary: Gluten-Free, Vegan

Avocado on a grill sounds like something a mate dared you to try. Then you taste it. A couple of minutes face down on a screaming hot pan turns the flesh smoky and buttery, and a spoonful of cold tomato salsa in the hole where the stone was does the rest. Chooki's Original Chicken Salt goes on while it's still warm, so it melts in a bit.

Step 1: Mix the Salsa

Toss the tomatoes, onion, chilli and coriander in a bowl with the lime juice and ½ teaspoon of the chicken salt. Leave it sit while you sort the avocados. Five minutes is enough for the tomatoes to let go some juice and the onion to lose its sting.

Step 2: Get the Pan Hot

Put a chargrill pan or the barbie hotplate on high and give it a few minutes to properly heat up. Brush the cut faces of the avocados with the olive oil. Oil the fruit, not the pan, so it doesn't smoke out the kitchen.

Step 3: Char Them Face Down

Lay the avocados cut side down and leave them alone for 2 to 3 minutes. Don't push them around. You want dark stripes and a warm, soft face, not a hot avocado all the way through.

Step 4: Season and Fill

Flip them onto a plate and straight away sprinkle the remaining teaspoon of chicken salt over the warm flesh. Spoon the salsa into the hollows, let some spill over, and put the lime wedges on the side. Eat it with a spoon straight out of the skin.

Tip: Pick avocados that only just give near the stem when you press. A properly soft one turns to mush on the grill, but a firm-ripe one holds its shape and goes creamy on the outside.