Ingredients

Dressing

50g fresh mint

20g pistachios

200ml x virgin olive oil

Juice and zest of 2 limes

1 clove garlic

20ml maple syrup

For the guacamole

2 spring onions, finely chopped

1 green chilli, deseeded and finely chopped

1 small garlic clove, crushed

Juice of 1 lime

1 ripe medium avocado (150g)

Small bunch of coriander (25g), finely chopped

Sea salt and black pepper

salad

1 bulb fennel

1 avocado

1 cucumber

75g pistachios

6 spring onions

Handful mizuna leaves

12 basil leaves

Method

1. Dressing – place everything except the oil in a processor and blend until very very smooth

2. With the motor running add the oil and season well

3. Meanwhile make the guacamole. Combine the spring onions, chilli, garlic and lime juice in a bowl. Halve the avocado, scoop the flesh into the bowl and mash together with a fork. Stir in the chopped coriander and season to taste

4. Salad – shave the fennel on a mandolin

5. Use a peeler to get strips of cucumber

6. Finely slice onions and avocado

7. Gently toss in some of the dressing

8. Add the leaves and serve with the guacamole on the side