ingredients
serves 4
3 tbsps sunflower oil
1 tbsp lemon juice Salt and pepper
2 large ripe avocados
8 ripe apricots
140 ml (1/4 pint) natural yoghurt
2 tsps honey
Grated rind of 1 lemon
2 tsps chopped fresh parsley
1 small buttercrunch lettuce, washed and separated into leaves
60 g (2 oz) toasted sunflower seeds
method
1. Put the oil and lemon juice into a small bowl with the salt and pepper. Mix together well.
2. Cut the avocados in half and remove the stones. Peel them, cut into slices and mix these into the oil and lemon juice dressing very carefully taking care not to break them.
3. Cut the apricots in half and remove the stones. If the apricots are large, cut them in half again. Add them to the avocados in the dressing.
4. In another bowl, mix together the yoghurt, honey, lemon rind and parsley
5. Put the lettuce leaves onto individual salad plates and arrange the avocado and apricots on top in a sunflower design.
6. Spoon a little of the yoghurt mixture over the salad, and sprinkle with sunflower seeds. Pour any remaining yoghurt dressing into a small jug and serve separately
