1/4 cup Plain flour, 1/4 cup cold water, 1 avocado, 1 grapefruit, halloumi
Creamy avocado and tangy pink grapefruit are the perfect combination. I have been experimenting this week with grapefruit hollandaise for tempura avocado, which didn't give me enough of a flavour kick, and then I hit on the perfect solution - just leave the grapefruit in all its natural glory and make up the texture with halloumi to form these unusual, but fabulous kebabs.
1) Slice the avocado in half and use a tablespoon to scoop it from the shell. If the avocado is ripe enough the stone will pop out with a spoon but another good method is to prick it with a knife and pull it out. Slice the avocado into segments.
2) Peeling a grapefruit is best done with a chef's knife - peel through the thick skin and white pith until the pink of the fruit is revealed. Remove the segments by cutting into the natural sections of the fruit and popping them out with your knife.
3) Slice the halloumi into thick chunks and roast at the top of the oven, or grill for 3-4 minutes (until the centre is melting soft and the edges begin to colour).
4) Whisk the flour with ice-cold water (the colder the water, the crispier the batter - that's the trick with tempura) and dip in the avocado segments. Deep fry for about a minute, until the batter is golden. Skewer, along with the halloumi and grapefruit segments.