Ingredients

Method

• 2 avocados
• 8 baby cucumbers, sliced lengthways into 6 to 8 wedges
• 1 small bulb fennel, very finely sliced
• 3 T pumpkin seeds, roasted, to garnish
• Fat-leaf parsley, chopped, to garnish
For the poppy-seed dressing, whisk together:
• 2 T white wine vinegar
• 6 T extra virgin olive oil
• 2 t poppy seeds
• 1 T chopped flat-leaf parsley
• Sea salt and freshly ground black pepper, to taste
• 1 Fresh red chilli, finely sliced

Method

Ingredients

Slice the avocados lengthwise into 1 cmwide slices and dredge with dressing to prevent oxidisation.

Arrange on a serving platter, with the baby cucumber and fennel.

Drizzle over the remaining dressing, garnish with roast pumpkin seeds and parsley and serve.