Pickled avocado, grapefruit and grilled asparagus salad

INGREDIENTS

11/2 cups (375ml) apple cider vinegar
3/4 cup (170g) brown sugar
1/2 tsp black peppercorns
Pinch dried chilli flakes, plus extra to serve 1 small garlic clove

2 firm avocados, cut into thick wedges
2 bunches asparagus, sliced in half on an angle
250g haloumi, cut into 1cm‐thick pieces
3 tsp extra virgin olive oil, plus extra to serve
1 each yellow grapefruit and ruby grapefruit, peeled, thinly sliced Roasted walnuts and coriander sprigs, to serve

METHOD

1.

To make the pickled avocado, combine vinegar, sugar, peppercorns, chilli, garlic, 11/2 cups (375ml) water and 11/2 tbs salt flakes in a small saucepan over medium high heat. Cook, stirring constantly, until sugar is dissolved. Transfer to a heatproof bowl. Cool to room temperature,

then chill for 10 minutes. Add avocado to vinegar mixture and chill unl needed (store, covered and chilled, for up to 1 week).