Easy chopped salad

• red onion↗1

  very thinly sliced

• radish↗100g g

  quartered

• toasted poppy seed1 tbsp tbsp
• zest and juice 1 lemon
• olive oil↗1 tbsp tbsp
• golden caster sugar↗1 tsp tsp
• cucumber↗1

  halved lengthways, seeds scooped out, then sliced

• pack cooked beetroot↗250g g

  chunkily diced

• large carrots↗2

  coarsely grated

• juice ½ orange↗
• ground cumin↗½ tsp tsp
• can sweetcorn↗340g g

  drained well

• red pepper↗1

  deseeded and diced

• squeeze lime juice
• quite ripe avocados2

  halved, peeled, stoned and diced

• squeeze lime juice

Step-by-step instructions

1. 1

   For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.

2. 2

   Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.

3. 3

   Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.