Chargrilled avocado salad with chilli & herb dressing

Place a griddle pan on a high heat. When hot, add the chillies and garlic cloves and cook for 2-4 minutes each side, or until charred. Carefully remove with tongs to a bowl, cover with a plate and set aside. Turn off the heat.

To make the dressing, reserve a few herbs to serve, then finely chop the rest and put into a bowl. Finely grate in the lemon zest and squeeze in all the juice. Add 3 tbsp oil, season and mix well.

Once the chillies and garlic are cool enough to handle, scrape off the skins with a knife, remove the seeds and stalks from the chillies and finely chop together. Scrape into the bowl and mix well. Adjust the consistency with 1 tbsp oil, if needed.

Bring the griddle pan back to temperature. Peel and remove the stones from the avocados, cut into thick wedges then rub all over with the olive or vegetable oil. Griddle for 1 minute each side, in 2 batches, or until marked with char lines. Arrange the avocado and cucumber on a serving platter, drizzle over the dressing, scatter with the reserved herbs and serve immediately.