SASHA’S SALAD

Sasha, a family friend, lived with us during lockdown. Most mornings she would make this salad to start the day and it soon became a family favourite; quick to knock up and filling enough to carry you through to lunch. For a vegan version, add a drained tin of beans or chickpeas instead of the feta cheese.

Serves 2 Per serving: 3.8g net carbs 3g fibre 5.5g protein 34g fat 351kcal

1 avocado, cubed or sliced

1 large tomato or 6 cherry tomatoes, cut into bite-sized pieces

Zest and juice of ½ a lemon

2tbsp extra-virgin olive oil

Salt and freshly ground black pepper

50g (1¾oz) feta cheese, crumbled

Mix the avocado with the tomato, lemon zest and juice, olive oil and salt and pepper in a bowl. Divide between 2 serving bowls, crumble over the feta and eat straight away, or keep in the fridge for up to an hour.