Roasted avocado with cheese filling

Name: Roasted avocado with cheese filling
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g mixed leaf salads (e.g. field and picking salad); 1-2 TABLESPOONS white; 7-10 Tbsp Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Olive oil; 1 Lemon; 2 (35 g each) Thaler; 7-10 Tbsp Fresh goat cheese; 2 small ripe avocados

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g mixed leaf salads (e.g. field and picking salad)
1-2 TABLESPOONS white
7-10 Tbsp Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Olive oil
1 Lemon
2 (35 g each) Thaler
7-10 Tbsp Fresh goat cheese
2 small ripe avocados

Directions

1
Wash the salad and drain well. Mix vinegar, salt, pepper and some sugar. Stir in 1-2 tbsp. oil.
2
Squeeze the lemon. Mash goat cheese with a fork. Season with pepper. Peel and halve avocados and remove the stone. Brush the avocado all around with lemon juice. Season inside with salt and pepper.
3
Fill the goat's cheese into the halves and smooth it down.
4
Heat 1 tablespoon of oil in a coated frying pan. Fry the avocado halves in it with the cut surface facing down for 1-2 minutes until golden brown. Remove the pan from the heat. Carefully lift out and turn the halves.
5
Arrange salad on plates and drizzle with vinaigrette. Place 1/2 avocado on each plate. Freshly baked baguette tastes good with it.