Avocado with Mediterranean dressing

Remember when avocados were considered so flash they were served in high-end restaurants filled with prawns or chopped hard boiled egg? Avocado vinaigrette was "tres chic". This healthy, hearty version would make lunch with a salad or a good summer starter.

Ingredients

2 Tbsp	Olive oil
¼ cup	Pine nuts
4	Sundried tomatoes, chopped
2 tsp	Balsamic vinegar, or wine vinegar
¼ tsp	Salt
1 clove	Fresh garlic, very finely chopped
1 to taste	Freshly ground black pepper
2	Avocados, ripe (Main)

Directions

1. Warm a little of the olive oil in a frying pan, add the pine nuts and heat until golden brown.
2. Add the rest of the oil and remaining dressing ingredients, then put aside until required.
3. Just before serving, halve two ripe avocados by cutting around them and twisting the halves gently.
4. Remove the stones by chopping a sharp knife into the stone and twisting the knife.
5. Spoon dressing into the avocado cavities and serve promptly