- 1 lime
- 1 tbsp Demerara sugar
- 1 tbsp Worcester sauce
- A pinch of dried chilli flakes
- 1 red onion
- 500g Jersey Royal potatoes
- 1 avocado
- 100g lamb's lettuce
- Sea salt
- 1.
Put a large pan of salted water on to boil. Finely grate the lime zest into a bowl. Squeeze in the juice. Add 1 tbsp each of the Demerara sugar and Worcester sauce and stir to dissolve the sugar. Add a pinch of chilli flakes (they're spicy, so use as much or as little as you prefer) and a large pinch of salt. Stir again to mix well.
- 2.
Peel and finely slice the red onion. Add it to the lime and chilli dressing. Stir to mix well and set aside. The dressing will lightly pickle the onion while you make the rest of the salad.
- 3.
Scrub the Jersey Royals and chop them into bite-size chunks. When the water is boiling, add the potatoes to the pan and simmer for 15-20 mins till they are tender when pierced with a knife.
- 4.
While the potatoes simmer, halve the avocado and scoop out the stone. Scoop the flesh out of the avocado skin and roughly chop it. Pop it in a large bowl.
- 5.
Add the lamb's lettuce to the avocado. Drain the potatoes and add them to the bowl too. Pour in the onions and their lime dressing. Gently toss to mix and coat everything in the dressing. Heap the salad up in 2 warm bowls and serve straight away.
- Tip
Avocado do you do?
The easiest way to tell if an avocado is ready to eat is to give it a very gentle squeeze. Place the avocado in the palm of your hand and carefully squeeze it, without pressing your fingertips into the avocado as this can cause bruising. If you feel the avocado yield to the pressure, it's ready to slice and scoop.
