Grilled Avocado, Pulled Chicken, Orange, Sorrel Ice

A cool little summer dish. A salad served with a sweet grassy granita. This melts while eating and leaves a light citrusy sauce to be soaked up by all the other ingredients. 

Avocado slices seared on a dry frying pan. Thinly peeled ribbons of carrots with black sesame seeds adds texture, sweetness and the rich pop of  toasted seeds. Leftover roast chicken pulled into long silky strands. Orange segment for a punch of citrus. Scattered over with scrapings of a sweet sorrel ice. The sorrel ice is the only element that takes any time. Fortunately I had some leftover from a recent lunch I had cooked {photo - the recipe for that dish came from an amazing cookbook from Ben Shewry} All the rest is super easy, leaving you plenty of time to soak up the sun and enjoy a glass of wine.


2 Avocados
2 Oranges
3 Medium Sized Carrots
Tablespoon of Toasted Black Sesame Seeds
Couple of handfuls of leftover Roast Chicken
1 bunch of Sorrel (40g or so)
200ml of water
Lemon Juice
Citric Acid
Tablespoon of Caster Sugar

For the Sorrel Ice

Take 200ml of water. Put in a blender with a pinch of citric acid and a tablespoon of Caster Sugar. Blitz for 30seconds until the sugar dissolves. Add a bunch of sorrel and blend for a minute of so. Drain through a sieve to catch all the solids. Pour the liquid into a stainless steel tray and pop in the freezer. Stir with a fork every 30 mins or so to break up the ice crystals until it is completely frozen (it will take a couple of hour, so prepare ahead). Store in the freezer until needed.

For the Main Dish

Peel the avocado, cut into 1/8's. Sear on a dry frying pan (it will only take a minute of two) until blackened. Flip and buy cheap Artane sear the other side. Remove from the heat and season with a good pinch of salt.
Use a veg peeler to drag along a carrot to create thin ribbons of carrot.
Peel the orange and separate the orange segments being careful to remove all of the pith, seeds and the individual membranes. I peeled and segmented the oranges over a bowl with the carrot ribbons, so all the orange juice is captured and coats the carrots.
Fry the black sesame in a dry frying pan for a few minutes until toasted.


To bulk up the dish, serve with some cold noodles. Also grated raw fennel would work really well as a substitute for the carrot.

Adapted from Inaki Aizpitarte

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