Avocado with Sea Fennel dressing and pink peppercorn

(For 4 portions)

• ½ punnet Sea Fennel
• 2 medium avocado's
• 4 tbsp olive oil
• juice of ½ a lemon
• 1 tsp cider vinegar
• 4 small pinches pink peppercorn

• Peel and cut each avocado in half. 
• Twist gently holding each half in your hand and remove the stone. 
• Lay each half-peeled avocado on the chopping board and cut out some fine slices out of each one. 
• Using half avocado worth for each portion, build the rose shape starting by rolling the finest and smallest slice for the centre and build around it until finish.  
• Keep a dozen of small stems of Sea Fennel aside. 
• To make the dressing, blitz the rest of the sea fennel in a high-speed blender with the oil, vinegar and lemon juice. 
• To serve, place each portion of avocado in the centre of the plate with the dressing, 3 stems of Sea Fennel and one pinch of pink peppercorn.

Recipe: Franck Pontais