Salat mit Gegrillter Avocado

A slightly modified recipe based on an idea by Tim maltsters (( RECIPE “Gegrillte Avocado”)). Slightly modified in this case means, that I mixed the goat cheese before filling nor parched Pininekerne. But you can also roasted macadamia, Retest cashew or walnuts. The imagination knows no limits.
After some on Facebook for the recipe asked, but I do not simply link (s.o.) wanted to post, I made me stop the effort and wrote it again as to, as I have prepared modified.

Ingredients for 4 People

• 1 Hass Avocado-
• Goat cheese or feta cheese
• Hazelnuts, ground
• 2 EL Pinienkerne

Dressing:

• 2 El Koriandersaat
• 3-4 El Honig
• 12 El Olivenöl
• 3-4 El lemon juice
• 2 Tl Chiliflocken
• Salt
• 1 Tl getrockneter Thymian
• 160g Friséesalat
• 160g Radicchi

Preparation:

Finely crushed coriander seeds in a mortar, then honey, Olive oil, Lemon juice, Chiliflocken, Salt, The coriander and thyme in a glass with screw cap. Sealed glass, Shake vigorously in a hot water bath and approximately. 10 Heat minutes. Clean salad, Wash and spin dry. Pluck frisee lettuce into bite size pieces, Radicchio cut into strips. Onto 4 Spread plate.

Roast the pine nuts lightly brownish, best in the oven. Chop the pine nuts coarsely and mix with goat cheese.
Die in Avocado 2 Cut halves, Remove the core and goat cheese (Feta cheese) Press into the avocado halves instead of the core, smooth with the knife.
Then peel the two halves ( should go easy with ripe Hass avocados ). Then dip the two cut surfaces in the ground hazelnuts and hazelnut-side for about 30 Second place in the oiled pan. Divide the two halves again and distribute the quarters on the prepared beetroot salad. Distribute and serve the dressing over.