- A bunch of radishes
- 3 carrots
- 1 tbsp cumin seeds
- 1 lime
- A punnet of alfalfa sprouts
- A handful of chervil
- 1 avocado
- A few glosses of olive oil
- Sea salt
- Freshly ground pepper
- 1.
Peel and coarsely grate your radishes and carrots. Heat a dry frying pan over a medium heat. Add your cumin seeds. Toast for 1-2 mins till just fragrant. Keep a pinch for later, stir the rest in with your grated veg.
- 2.
Zest your lime. Juice it. Add all of the zest and half the juice to the salad. Gloss with a little oil. Add a pinch of salt and pepper. Toss to mix.
- 3.
Rinse and drain your alfalfa sprouts. Roughly chop your coriander. Set aside a pinch of coriander. Gently mix the sprouts and remaining coriander through the salad.
- 4.
Halve, stone and peel your avocado. Divide the salad between two large bowls or plates. Pop the avocado halves in the centre. Season. Drizzle over the rest of the lime juice and a gloss of oil. Finish with the remaining cumin seeds and chopped coriander.
- 5.
