Ensalada de Avocado and Pineapple

I used to make this Cuban classic regularly when I was going through my South American phase. This consisted mostly of eating fajitas, hanging around at Ronnie Scotts and listening to lots of Arturo Sandoval, so we’re not talking very radical here.

The two prime ingredients are not obvious salad compadres, but bound together with chilli, lime and mint, they become a sort of salad mojito. Add a scattering of posh prawns and the dish becomes a starter already.