Sun Roasted

Sun Roasted

15 mins
30 mins

Fresh grilled Guacamole, Focaccia, Ahornsirup Pfeffer creme


  • 4 avocados – not too ripe
  • 2 tomatoes
  • 4 stalks spring leek
  • 1 garlic clove
  • 2 Limes
  • 4 pieces fresh focaccia
  • 100 ml Creme Fraiche
  • olive oil
  • salt
  • pepper
  • honey

Ingredient Tips

The barbecue should be pre-heated to the highest setting. It is very easy to find out whether it's time to get going. Just hold your hand over the barbecue and if the temperature is no longer bearable after about two seconds, then it's ideal.


Step 1 of 5
Mix together the crème fraîche, the salt, the olive oil, the black pepper and a little honey to make a peppery cream.
Halve the avocados and take out the seed. Cut lengthwise into approx. 0.5 cm thick slices. Grill over a hot heat without adding any oil. The avocados shouldn’t be too ripe for this.
At the same time, dice the tomatoes and put straight into a bowl, add the chopped garlic and season well with olive oil, salt, honey and pepper.
Take the avocados off the grill and put them directly into the bowl. Mash to form a lumpy paste. Add honey, lime, salt and pepper to taste and cover with a little olive oil, which prevents oxidation on the surface.
Grill the focaccia and, together with the pepper cream, serve with the grilled guacamole.
Made This Recipe?
Click the stars to rate it.