Serves 2

Method

For the pancakes: Add the milk, spinach and peas to a blender and blend until smooth, then add in the egg and melted butter for a few more seconds until combined.

Add the flour and baking powder to a large bowl, make a well in the flour and slowly add the pea and spinach mixture whisking constantly to prevent lumps.

Add oil to a frying pan and cook the batter over a medium heat, flip over and cook the other side.

To make the sauce add the yogurt, garlic, chopped mint leaves, pepper, dijon mustard and lime juice to a bowl and stir well.

Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like.

When you are ready to serve layer on the yoghurt dressing, smoked salmon and top with the smashed avocado.

Ingredients

1 Cup Flour
2 Teaspoons Baking Powder
1 Cup Milk
1 Cup Baby Leaf Spinach (compressed to fill cup)
1 Cup Frozen Peas
1 Egg
2 Tablespoons Melted Butter
Splash of olive oil for frying
1/2 Cup Natural Yogurt
2 Cloves Roasted Garlic Crushed (roast with the skin on for 20 minutes at 160ºC)
10 Mint Leaves
Pinch of Black Pepper
1/4 Teaspoon Dijon Mustard
Juice 1/4 Lime
200g Smoked Salmon

1 large ripe avocado, peeled and de-stoned

Credits: www.essilor.co.uk