Grilled avocado and caramelised onion buns Ingredients30ml (2 tbsp) avocado or olive oil1 large red onion, sliced1 bunch spring onions, sliced30ml (2 tbsp) balsamic vinegar15ml (1 tbsp) brown sugarSalt and pepper2 ripe avocados, halved and pitted (keep them in their skins)6 Portuguese rolls, split, or 12 slices of Portuguese potato bread1 lemon, halvedHandful sunflower seeds, toastedCayenne pepper and coarse salt, to serveMethodHeat half the oil in a small pan and fry the onion and spring onion over low heat until soft. Add the balsamic vinegar and brown sugar and cook till caramelised. Season and set aside to cool.Spray a griddle pan with cooking spray and preheat till piping hot. Brush the avocado halves with the remaining olive oil and place cut-side down in the hot pan. Cook for 30-60 seconds. Overheating avocado makes it bitter so don't leave them longer. Remove avocados from pan and set aside to cool, then remove from the skins and slice.Butter the rolls or bread (optional) and top half the slices with a heap of caramelised onion. Arrange avocado slices on top of the onion. Squeeze over a little lemon juice, sprinkle with toasted sunflower seeds and season with cayenne pepper and coarse salt. Top with the other half of the roll (or another slice of bread) and serve. Serves 6..