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  • The Australian Women's Weekly

    25 minute dinners

    Dec 29, 2019 5 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR • STYLING by KATE BROWN a n d OLIVIA BLACKMORE

    Loaded avocados with burghul

    SERVES 4 PREP AND COOK TIME 15 MINUTES (+ STANDING TIME)

    ½ cup (80g) coarse burghul
    2 large (640g) avocados, halved
    3 green onions, chopped coarsely
    ½ cup small basil leaves
    220g bocconcini, torn
    125g heirloom cherry tomatoes, halved

    LEMONY DRESSING

    ¼ cup (60ml) extra virgin olive oil
    2 tablespoons lemon juice
    1 clove garlic, crushed

    1 Place burghul in a medium bowl; cover with boiling water and stand for 10 minutes or until grains are swollen and tender. Drain well.

    2 LEMONY DRESSING Place ingredients in a screw-top jar; shake well to combine. Season to taste.

    3 Remove the stones from the avocado. Using a dessert spoon, scoop large chunks from the flesh of the avocado skin, reserving the avocado shells.

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