Stuffed Avocado

Ingredients

• 3 pancetta slices, trimmed of excess fat
• 2 tbsp olive oil (or avocado oil)
• 1 tbsp lemon juice or white wine vinegar
• 2 tomatoes, seeds removed, finely chopped
• 1 tbsp mint leaves, torn
• 3 avocados, halved
• 1 tbsp roughly chopped walnuts

Method

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Place the pancetta on the baking tray and bake for 8-10 minutes until crisp. Remove, cool slightly, then break into shards. Set aside.
3. Meanwhile, whisk together the oil, lemon juice or vinegar and some sea salt and freshly ground black pepper in a bowl. Add the tomatoes and mint leaves and gently toss to combine.
4. Carefully peel the avocados, making sure the shape is preserved.
5. Place an avocado half on each serving plate, then fill with the tomato mixture (you might like to enlarge the hollow with a melon baller to hold more of the tomato mixture).
6. Drizzle with any vinaigrette that's left in the bowl, then scatter with pancetta, walnuts and freshly ground pepper and serve.