Flourish - eMag - Mar 25 - Flipbook - Page 35
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 essen琀椀al 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,
s琀椀rring, then pour over the onion and
1
jalapeno. Set aside for 10 mins to pickle.
3. Prep cucumber
Peel the cucumber into ribbons with a
vegetable peeler.
2
3
4
5
6
4. Prep garlic and lime
Finely chop half the garlic, then using
the 昀氀at side of the knife, mash to a paste
(garlic used raw needs to be 昀椀nely minced;
adding a li琀琀le 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. Sca琀琀er with the pickled onion
and jalapeno to serve.
