1 ripe but firm avocado

1 lemon (zest and juice)

100 g pointed cabbage (3.5 oz), thinly sliced

150 g crème fraîche (5.2 oz)

2 tbsp extra-virgin olive oil

Salt and freshly ground black pepper

A small handful of dill, parsley and chives, finely chopped

1. Cut the avocado in half, remove the pit and peel, then slice each half into two thick flat pieces (so you have four flat sides). Heat 1 tbsp olive oil in a frying pan over medium heat. Fry the flat sides of the avocado for about 4–5 minutes until golden and warmed through. Turn carefully to avoid breaking.
2. While the avocado cooks, thinly slice the pointed cabbage and finely chop the dill, parsley and chives.
3. In a bowl, mix the crème fraîche with the zest and juice of half a lemon, a pinch of salt and some freshly ground black pepper. Mash or roughly chop one avocado half and stir it into the crème fraîche to make the herb crème fraîche topping.
4. Toss the sliced pointed cabbage with the remaining chopped herbs, a squeeze of lemon juice, 1 tbsp olive oil, salt and pepper to make a simple herb coleslaw.
5. Arrange the pan-fried avocado pieces on plates, spoon over the herb crème fraîche, and serve the herb coleslaw on the side. Finish with extra lemon zest or a drizzle of olive oil if desired.