Avocado and orange salad

Ingredients

1 tsp coriander seeds, crushed
40g/1½oz caster sugar
1 seville orange, juice only
3 sweet oranges , 1 juice only, 2 peeled and sliced thinly
1 tbsp olive oil
salt and freshly ground black pepper
3 large avocados
bunch watercress
50g/2oz black kalamata olives, bought stone in, pitted and halved
a few leaves of mint and coriander
6 slices streaky bacon, cooked until crisp (optional)
salt and crushed black pepper

Method

1. Tip the coriander in a small pan, add the sugar and the orange juices. Bring to the boil and allow to simmer gently for a few minutes.
2. Remove from the heat and add the oil, stirring briskly. Cool and season to taste.
3. Shortly before you want to eat, peel, halve and remove the stones from the avocadoes. Cut in thin slices and coat with the dressing.
4. To serve, lay the watercress on a platter, arrange the slices of avocado and oranges on top, scatter with the olives and herbs. Finally, top with the bacon slices, if using. Season.

NB:
When Seville oranges are not in season, use the juice of ½ lemon instead