Put a large pan of salted water on to boil. Finely grate the lime zest into a bowl. Squeeze in the juice. Halve the chilli, then scoop out the seeds and white pith if you prefer less heat. Dice it. Add the chilli to the bowl. Pour in the honey and wholegrain mustard. Drizzle in 1 tbsp olive oil and season with a large pinch of salt. Mix well.

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.

Scrub the Jersey Royals (no need to peel) and chop them into bite-sized chunks. When the water is boiling, add the potatoes to the pan and simmer for 15-20 mins till they’re tender when pierced with a knife.

While the potatoes simmer, halve the avocado and scoop out the stone. Use a spoon to scoop the flesh out of the avocado skin. Roughly chop it. Add the avocado to a large bowl.

Add the lamb’s lettuce to the avocado. Drain the potatoes and add them to the bowl, too. Pour in the onions with their lime and chilli dressing. Scatter in the pumpkin seeds. Gently toss to mix and coat everything in the dressing. Divide between 2 warm plates and serve straight away.