500g cucumber (about half an English cucumber) 2 avocados 30ml lemon juice 2 salad onions, finely sliced chilli flakes
Peel the cucumber in alternating strips in its length. Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink. Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes. Slice the avocado in half, remove the pip and scoop out the flesh. Cut in to 1,5cm cubes. Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine. Shake the cucumber pieces in the colander to get rid of any moisture. Add to the avocado. Add the sliced salad onions and mix again. Now stir the salad vigorously until the avocado breaks down a bit. Taste the salad and adjust the seasoning with salt, pepper and lemon juice. Scatter over some chilli flakes and serve.
1bunch asparagus, blanched and cooled 250ml frozen peas, blanched and cooled 1 punnet sugar snap peas, blanched and cooled
For the dressing: 1 egg yolk 5ml dijon mustard 250ml olive oil 50 grated parmesan cheese 15ml lemon juice
Add the yolk and mustard to a medium mixing bowl and whisk together. Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left. Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated. Add the parmesan and lemon juice and whisk to combine. Season will salt. Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.
This is my adaptation of the delicious Donna Hay salad with roasted cauliflower. Serves 4 as a main.
For the avocado dressing: half an avocado (taken from the 2 avocados you need for the salad) 125ml greek yoghurt 15ml lemon juice 60ml water
Add all the ingredients to a mixing jug and blitz together with a stick blender. Season to taste and set aside.
For the salad: 1kg cauliflower florets 2 x 400g chickpeas, drained and rinsed under cold water 60ml olive oil 5ml salt 2 avocado pears, halved and sliced 12 radishes a handful of mint leaves
Preheat your oven to 220℃ and line a large baking tray with baking paper. Arrange the cauliflower and chickpeas on the lined baking tray and drizzle with the oil. Sprinkle the harissa and salt over. Roast for 20 minutes, until golden brown. Spoon the cauliflower and chickpeas onto a serving platter and top with the avocado slices, radishes and mint leaves. Drizzle the salad with the avocado dressing and serve.