My daughter loves hearts of palm so I make this salad for her when she comes home. The radishes give a bit of zing and colour to the salad. It goes well with kibbeh.

For six

• 3 ripe avocados
• Juice and zest of two lemons
• 8 tbsps walnut oil
• 1 red onion, peeled and sliced finely
• 4 tbsps sherry vinegar
• 6 radishes, thinly sliced
• 200g/7 oz bag of mixed salad leaves
• 3 slices of bread
• 2 oranges – peeled, pith removed, and then cut across horizontally in thin slices (use a tomato knife)
• 220g/8 oz (drained weight) tin of hearts of palm
• Smoked salt, Indonesian long black pepper
• 2 tbsps chopped chives
• Olive oil for frying

1. Cut the crusts off the bread, cut into small squares and fry in a little olive oil, with some smoked salt to make croûtons for three minutes or so until crispy and golden. I sometimes throw in a couple of unpeeled garlic cloves when I make these. Dry on kitchen paper.
2. Drain the hearts of palm and put into a bowl along with the oranges, radishes, salad leaves, lemon zest, chives and the onion
3. Make the dressing by mixing the lemon juice, walnut oil, sherry vinegar and seasoning
4. Just before you are about to eat, peel and chop the avocado
5. Mix in with the rest of the salad, toss in the croûtons
6. Dress and serve