Avocado salad

Instructions

For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve. Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

• Cos lettuce leaves Notes: 4, chopped
• cherry tomatoes halved Notes: 6
• radishes finely sliced Notes: 2
• spring onions finely sliced Notes: 2
• 50g cucumber cut into small cubes
• 25g flat-leaf parsley leaves Notes: chopped
• 25g mint leaves Notes: coarsely chopped
• avocado chopped into chunky pieces Notes: 1
• 1⁄2 tbsp sumac Notes: a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online
• 1⁄2 garlic clove crushed
• lemon juice Notes: 1 tbsp
• Olive oil Notes: 2 tbsp