Step 1

Place avocado flesh in a blender with buttermilk, parsley, juice of 1 lime, anchovies, garlic and spring onion. Season and whiz to a puree. Set aside.

Step 2

Combine cumin, coriander, paprika, cayenne and coconut sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.

Step 3

Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.

Step 4

Whisk together 1/4 cup (60ml) olive oil with the remaining juice of 1 lime. Season.

Step 5

Spread the avocado puree on serving plates. Top with lettuce wedges and radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.