3 heads little gem lettuce, ends trimmed and cut in half
3 spring onions, finely sliced
Toasted almond flakes to garnish
For the tahini-yogurt dressing:
½ ripe avocado, peeled and chopped
⅔ cup plain (fat free or low) Greek-style or plain yoghurt
⅓ cup tahini
1 garlic clove, minced
3 tablespoons avocado oil or extra virgin olive oil
3 tablespoons water or more as needed to achieve desired consistency
1 ½ tablespoons honey or maple syrup
Sesame seeds to garnish
Salt and pepper to taste
Description
In a mixing bowl, whizz all dressing ingredients with a stick blender until fully incorporated and smooth. (You can also use a food processor).
Preheat a grill or grill pan over high heat.
Brush flat sides of avocado with oil, a squeeze of lemon juice and season generously with salt and pepper.
Place oiled sides of avocado down on grill or grill pan and sear for 3-4 minutes.
Remove the avocados from the heat and transfer to a plate.
To assemble: Arrange lettuce leaves and avocado halves onto a large platter and drizzle with dressing. Scatter with flaked almonds. Season with salt and pepper and finish with a sprinkling of sesame seeds.
