Mediterranean Style Avocado & Pepper Salad

Meanwhile, trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

When the potatoes have roasted for about 12-15 mins, remove them from the oven and add the sliced pepper to the tray. 

Drizzle with a little more oil, then toss together with the potatoes. Pop back into the oven and roast for the remaining time, 10-15 mins.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set your dressing aside.

When the potatoes and pepper have roasted, remove them from the oven and allow to cool a little. 

Add the roasted potatoes and pepper to the bowl of dressing along with the chopped cucumber and baby leaves.

Toss together, then taste and add more salt and pepper if needed.