1. Heat a griddle pan until it is screaming hot – this will take about 10 minutes.

 2. Meanwhile, cut the ciabatta in half length-ways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.

3. Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discoloring.

4. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado.

5. Add the herbs and cress.

6. Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool.

7. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil.

8. Season it well and give it a mix.

9. Griddle your ciabatta squares in the griddle pan, charring both sides.

10. Once they are nicely toasted, drizzle with a little of the dressing and put to one side.

11. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.

12. Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips.

13.If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light.

14. Top the smoked salmon with the salad.

15. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a lemon wedge.