Adam D'Sylvas avocado, cucumber and mint salad

Method

1. Peel and remove avocado pip, then cut avocado flesh into 3cm cubes

2. Peel and slice the cucumber, also into 3cm cubes. Place both ingredients in a mixing bowl, with half the mint picked off the stem and 2 tablespoons pomegranate. Set aside.

3. In another mixing bowl, add Dijon mustard and lemon juice. While whisking, add in extra virgin olive oil until emulsified. Season to taste, with a pinch of salt and cracked pepper.

4. Pour dressing over cucumber and avocado and mix well.

5. Place in a serving dish, and sprinkle over the rest of the mint and pomegranate. Finish with black sesame seeds and serve.

Wine Match

White Wine

Rosé