-AVOCADO ANDALMOND SALAD

This was invented by Michael asan alternative toavocado and grapefruit salad, which is delicious but, as it is just what its name indicates and no more, hardly constitutes a meal. This salad, however, looks extremely elegant and is much more satisfying than its size suggests.

If possible, use blood rather than ordinary oranges, as they look more picturesque and are sharper. It is important to use oranges with good flavour, but the only other guidance I can give is to choose small rather than large ones.

The avocadoes should 'give' slightly all over when gently pressed: ifthey are hard, they are underripe. (They will ripen in a few days if left at room temperature.) Avoid any which are very soft or have soft patches.

The salad will be enormously improved if you crisp the nuts. The best method is to bake them in the oven, but if it has to be heated specially it is more economical to toast them in a saucepan. For 4.

- INGREDIENTSSalt

3Y2 ozlI 00 g whole almonds

I Ib/500 g medium-fat soft cheese

2 avocado pears

French Dressing (see page I I I)

2 blood or other sharp oranges

If you are going to crisp the almonds in the oven, pre-heat it to 400°F, 200°C, Gas Mark 6, and line the baking-sheet with aluminium foil. Sprinkle just a very little salt over the almonds, spread them over the baking-sheet and bake for 5-6 minutes. Alternatively put them into a thick saucepan and toast over high heat for 3-4 minutes, shaking constantly to ensure even cooking. Allow to cool and roughly chop.

2 Divide the cheese into 4 portions and set in the middle of the serving-plates. Halve the avocados, remove the stones and any dark spots or streaks and peel away the skin. Cut each half across into thin, crescent-shaped slices. Place in a circle round the cheese and pour the dressing over them.

3 Peel the oranges: do not pull off the skin, which will leave pith, but use a sharp knife. Cut the flesh hOrizontally into fairly thin slices, discarding all the pips and reserving any juice which escapes during cutting. Halve the slices and arrange over the avocado. Pou · r the juice over them. Scatter the nuts over the cheese and serve.