- 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
Preheat your oven grill to high. No grill setting? Just crank your oven to its highest setting. Line a baking tray with foil.
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.
Pluck the lemons from the tray. Pop into a bowl with the honey. Stir to mix.
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.
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.
Toss the salad with a pinch of sea salt and a gloss of olive oil. Gently mix in the honeyed lemons.
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.