- 1 loaf ciabatta
- 2 small avocados, stoned and sliced
- 1 lemon
- ½ cucumber
- 2 handfuls mixed fresh herbs, leaves picked
- 1 punnet cress, snipped
- 2 tablespoons mixed seeds (pumpkin, sesame, sunflower and poppy seeds)
- 1 blood orange, halved
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 200 g smoked salmon
Heat a griddle pan until it is screaming hot – this will take about 10 minutes.
Meanwhile, cut the ciabatta in half length-ways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discoloring.
Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado.
Add the herbs and cress.
Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool.
Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil.
Season it well and give it a mix.
Griddle your ciabatta squares in the griddle pan, charring both sides.
Once they are nicely toasted, drizzle with a little of the dressing and put to one side.
Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.
Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips.
If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light.
Top the smoked salmon with the salad.
Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a lemon wedge.