- 2 lemons
- 1 tbsp honey
- A large handful of mint
- A bag of watercress
- A punnet of alfalfa sprouts
- 1 cucumber
- 1 avocado
- 1-2 tbsp olive oil
- Sea salt
- 1.
Preheat your oven grill to high. No grill setting? Just crank your oven to its highest setting. Line a baking tray with foil.
- 2.
Slice the ends off your lemons. Halve lenthwise. Slice wafer thin. Pluck out any seeds. Arrange on the lined baking tray in a single layer. Dust with salt. Grill or bake for 10 mins or till a little charred around the edges.
- 3.
Pluck the lemons from the tray. Pop into a bowl with the honey. Stir to mix.
- 4.
Pick through your watercress and remove or chop up and large stems. Mix the watercress with your sprouts. Add the mint leaves to the mix.
- 5.
Use a veg peeler to peel the cucumber into ribbons, when you get the seedy centre, stop ribboning and just thinly slice it. Add the cucumber to the salad. Halve and de-stone your avocado. Peel and slice it. Add to the salad.
- 6.
Toss the salad with a pinch of sea salt and a gloss of olive oil. Gently mix in the honeyed lemons.
- Tip
Avocado not ripe? Pop it in a paper bag and it should soften up in a day or two. It's ready if it gives a little when squeezed.
