Avocado salad with mojito dressing

1.Preheat oven to 180°C. Brush crumb parts of bread chunks with 1 tbsp extra virgin olive oil. Lay them on a shallow baking tray and cook for several minutes until golden and crunchy.

2.Prepare the broad beans first. If frozen, put beans in a sieve and rinse off ice crystals under running hot water. Drop beans into a saucepan of lightly salted boiling water, return water to the boil and boil for 3 minutes. Drain and refresh with cold water. If beans are fresh, pod them first, then cook for 7-10 minutes, until just tender. Next, remove the beans from their skins (fiddly but necessary – for fresh and frozen broad beans). Put beans in a bowl and keep covered with paper towels.

3.Halve limes and squeeze juice into a bowl. Roughly chop lime skins and transfer to the bowl of a food processor with mint, sugar, salt and lime juice. Blend until pulpy. Strain in a coarse sieve set over a bowl, and push through as much juice and pulp as possible, or put the mixture in a clean square of muslin and wring to extract the juice. Whisk in remaining 3 tbsp of oil and green chilli.

4.Halve tomatoes and season with a little flaky sea salt. Halve avocados, remove stones, peel and slice the flesh.

5.Arrange crunchy bread crusts, broad beans, avocados and tomatoes on plates. Pour over mojito dressing and serve immediately.