Hot avocado halves with balsamic vinegar and basil oil

If you make the basil oil ahead of time, or buy ready prepared basil oil, this is an ultra-simple dish that can be ready in a flash. It makes an eye-catching first course and is an excellent appetite tease while the rest of the food cooks on the barbecue.

To make the basil oil, place the leaves in a bowl and pour boiling water over. Leave for 30 seconds. Drain, refresh under cold water and drain again. Squeeze dry and pat with kitchen paper to remove as much moisture as possible. Place in a food processor with the oil and process to a puree. Put into a bowl, cover and chill overnight.           

Line a sieve with muslin (cheesecloth), set it over a deep bowl and pour in the basil puree. Leave undisturbed for 1 hour or until all the oil has filtered into the bowl. Discard the solids and pour into a bottle, then chill.

Prepare the barbecue. Cut each avocado in half and prize out the stone. Brush with a little of the oil. Heat the balsamic vinegar gently in a pan, on the stove or on the barbecue. When it starts to boil, simmer for 1 minute, or until it is just beginning to turn slightly syrupy.

Once the flames have died down, position a grill rack over the coals to heat. When the coals are hot, or with a light coating of ash, heat a griddle until a few drops of water sprinkled on to the surface evaporate instantly. Lower the heat a little, place the avocado halves cut-side down and cook for 30-60 seconds until branded with grill marks. Serve hot with the vinegar and extra oil drizzled over.

Serves 6
3 ready-to-eat avocados, ideally Hass for flavor
150ml/7 tbsp balsamic vinegar
For the basil oil
40g/ 1 ½ cups fresh basil leaves, stalks removed
200ml/7fl oz/scant 1 cup olive oil