Avocado and red pepper skewers served with a lime dressing and rocket leaves.
Peel the avocados and cut into chunks. Zest and juice the lime onto the avocados to prevent them from discolouring. Cut the peppers into 2cm sized squares. Peel and cut the red onion into wedges. Thread the cut vegetables onto skewers. Season with salt and drizzle with olive oil. Heat a griddle pan until hot and cook for 3 minutes on each side.
Peel and dice the garlic. De-seed and chop the chilli. Pick and chop the coriander. Zest and juice the lime. Mix these ingredients with the creme fraiche.
To serve: Place a few rocket leaves in the centre of a plate. Top with the vegetable skewers and drizzle on the dressing.
«Make sure the avocados are not too ripe when you buy them. This will allow them to be grilled without going too soft.»