Instructions: Peel oranges and pare away all the white pith then cut into segments or thick slices. Arrange a mixture of salad leaves and sliced avocado on serving plates then add orange segments. Scatter over paper-thin slices of Spanish onion. Sprinkle salad lightly with a little oil then finish with a good squeeze of lime juice and a generous quantity of freshly ground black pepper.

Serves 6.

Mesclun mix or French garden salad, is a mixture of young salad leaves, cress and herbs available from specialist greengrocers and some lage supermarkets. Allow 40g to 50g mesclun mix per person for a main course salad and 30g per person for a side salad.

If mesclun is not available use mignonette, butter and/or cos lettuce hearts and few leaves of radicchio.

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