Is: Potato and Avocado Salad.
Cold or wam, but warm is especially delicious.
Chop four large potatoes - or more small ones - into reasonably thick slices, about the thickness of your little finger, and boil them until just tender, about ten minutes. Drain them and place them in a bowl. Chop two avocadoes into roughly equal-sized slices and combine with the potatoes. Add some very finely sliced greens - I used a few leaves of sorrel and rocket from the garden - and fold through.
Now drizzle with three parts olive oil, one part lemon juice and plenty of salt and pepper.
The perfect salad for this changeable Spring, when it's warm one minute and cold the next. Try it with grilled fish.
It's been a busy few days. I threw a Surprise Lunch for T.'s birthday and was able to maintain the surprise until under one hour from start time. T. went out for coffee mid-morning and I madly started throwing tablecloths everywhere, hauling glassware out of cabinets, setting up stacks of crockery and placing chairs around the garden. I had managed to sneak in drinks during the week and secrete them in cupboards here and there; the food was to be delivered. The weather gods were in on the surprise and sun shone all day.