AVOCADO WITH STRING BEAN SALSA VERDE
> 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.