Shape (Singapore) - - Eat Right -

> 30g tomatil­los (about 6), husks re­moved > 1 very small onion, quar­tered > 1 jalapeño > 5 large gar­lic cloves, skin on > 30g green beans > 1 tsp dis­tilled white vine­gar > ¼ cup wa­ter > 1½ tsp kosher salt, plus more for sea­son­ing > 1 pint grape or cherry toma­toes, halved or quar­tered > 4 av­o­ca­dos, ripe but firm > 4 radishes, cut into match­sticks Heat a grill to medium-high. Put the tomatil­los, onion, jalapeño, gar­lic, and green beans on the grill grate. Grill, turn­ing oc­ca­sion­ally, un­til charred and ten­der, about 8 min­utes for the beans and gar­lic, 15 min­utes for the tomatil­los, onion, and jalapeño. Keep the grill on. Trans­fer the beans to a cut­ting board and put the tomatil­los and onion in a blender. Re­move the gar­lic skins and add gar­lic to blender. Rub off the jalapeño skin and dis­card the stem and seeds. Add the flesh to the blender, along with the vine­gar, wa­ter, and salt. Puree un­til smooth. Taste and sea­son with more salt as needed, then trans­fer to a medium bowl. Trim green beans and cut into 3cm pieces. Add to the salsa, along with the toma­toes. Fold to coat. Set aside. Halve the av­o­ca­dos and re­move the pits. Use a large spoon to scoop out each half, keep­ing the whole piece in­tact. Place on the hot grill, cut sides down. Cook un­til grill marks ap­pear and the flesh re­leases eas­ily, 8 to 10 min­utes. Spoon the tomatillo salsa into avo­cado halves and scat­ter the radishes on top. Serve with the re­main­ing salsa.

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