Grinder Salad

Cook Time

25 min

Ingredients

• 80g Revo Gravlax
• 1 loaf ciabatta
• 1 avocado
• 1 lemon
• ½ cucumber
• 2 handfuls mixed fresh herbs
• 2 tablespoons mixed seeds (pumpkin, sesame, sunflower seeds)
• 1 blood orange, halved
• Cress
• Extra virgin olive oil
• Sea salt
• Freshly ground black pepper

Preparation

• 1 Heat up a pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut it into about 5–8cm squares.
• 2 Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discoloring.
• 3 Using a potato peeler, slice the cucumber into long, thin strips and add on top of the avocado. Add the herbs and cress.
• 4 Toast the seeds in a dry pan on medium to low heat, and let them cool.
• 5 Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil.
• 6 Season it well and give it a mix.
• 7 Add your ciabatta squares in the griddle pan, grilling both sides. Place a square of ciabatta on a plate, then top it with some Revo Gravlax.
• 8 Drizzle 1 tablespoon of the dressing over the salad and mix very gently.
• 9 If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light.
• 10 Top the Gravlax with the salad.
• 11 Finish your delicious starter with a sprinkle of toasted seeds, and garnish with a wedge of blood orange.