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Made with fresh, tightly closed button mushrooms and ripe avocado, this is delicious.

SERVES 4

450g (1lb) baby button mushrooms

2 tbsp red wine vinegar

4 tbsp extra-virgin olive oil

salt and freshly ground black pepper

2 avocados

2 tbsp lemon juice

1–2 tbsp chopped fresh chives

Wash the mushrooms, pat dry on kitchen paper and slice thinly. Put the slices into a bowl, add the vinegar, olive oil and some salt and pepper, and mix well. Leave to one side for 1 hour.

Just before you want to serve the salad, halve each avocado, remove the stone and peel. Cut the flesh into fairly large dice and sprinkle with the lemon juice.

Add to the mushrooms, together with the chopped chives, and mix gently.