Grilled avocado with edamame and tomatoes

Pour 50 grams of extra virgin olive oil into 3 separate bowls. Add crushed garlic to one, finely chopped tarragon to another, and green onion to the third. Blend the onion and tarragon oil until smooth.

Take the ripest avocado without hard parts. If it is hard in some places, it will taste bitter after grilling.

Cut the avocado in half and remove the pit. Make large grid cuts in the flesh without cutting through the skin. Drizzle the halves with olive oil and sprinkle with coarse salt.

Place the avocado skin side down on a well-heated grill grate. Cook for 2 minutes.

Once the avocado flesh starts to sizzle from the oil, fry for another 30 seconds. Then immediately remove the avocado from the grill.

Edamame beans can be quickly grilled in their pods for a smoky flavor or cleaned right away and left as they are.

Dice the tomatoes into small cubes and mix with edamame. Add chopped cilantro leaves, dress with a teaspoon of onion oil and a teaspoon of garlic oil. Season with salt and pepper.

Place 2 avocado halves on each plate, fill them with edamame and tomatoes, drizzle with tarragon oil, and serve.