INGREDIENTS

• 1 red onion

• 2 jalapeno chillies

• 2 Lebanese cucumbers

• 1 garlic clove

• 2 limes

• 200g natural yoghurt

• 2 avocados

• 2 x 100g smoked salmon slices

• 100g mixed salad leaves

• 80ml (⅓ cup) white wine

• vinegar

• 2 tsp honey

• 2 tbs extra virgin olive oil

METHOD

1. Slice onion and jalapeno

Very thinly slice the onion into rounds with a sharp knife or mandoline. Thinly slice the jalapeno, removing the seeds if less heat is desired (chilli is not essential to the dish; if you don't tolerate heat, just leave it out).

2. Pickle onion and jalapeno

Put the onion and jalapeno in a heatproof bowl. Put 2 tbs white wine vinegar, ½ tsp salt and 1 tsp honey in a small saucepan over medium heat. Bring to a simmer, stirring, then pour over the onion and jalapeno. Set aside for 10 mins to pickle.

3. Prep cucumber

Peel the cucumber into ribbons with a vegetable peeler.

4. Prep garlic and lime

Finely chop half the garlic, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced; adding a little salt to the garlic on the chopping board helps). Finely grate the lime zest, then juice.

5. Make yoghurt dressing

Drain the pickled onion and jalapeno, reserving the pickling liquid. Combine the yoghurt, garlic, lime zest, 1 tbs lime juice, 1 tbs pickling liquid and 1 tbs extra virgin olive oil in a bowl. Taste, then season with salt and pepper.

6. Get ready to serve

Thinly slice the avocado. Separate the smoked salmon slices, then coarsely tear into pieces. Divide the salad leaves, cucumber, avocado and smoked salmon among plates and drizzle with the yoghurt dressing. Scatter with the pickled onion and jalapeno to serve.

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