• 2 avocados, halved, pitted and peeled
  • ½ lemon
  • Avocado or olive oil
  • 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


  1. In a mixing bowl, whizz all dressing ingredients with a stick blender until fully incorporated and smooth. (You can also use a food processor).
  2. Preheat a grill or grill pan over high heat.
  3. Brush flat sides of avocado with oil, a squeeze of lemon juice and season generously with salt and pepper.
  4. Place oiled sides of avocado down on grill or grill pan and sear for 3-4 minutes.
  5. Remove the avocados from the heat and transfer to a plate.
  6. 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.
  7. Serve with a crusty French loaf or ciabatta