DAILY DINNERS

For the sauce, put the avocado flesh, yoghurt, lemon zest and juice and unchopped basil in a blender with some seasoning. Whizz until smooth, adding a little water to loosen if needed; season to taste, then chill until needed.

Boil the potatoes for 20 mins or until tender, then drain and toss with 1 tbsp avocado oil or olive oil, some sea salt and black pepper. Keep warm.

 For the salad, combine the tomatoes, olives and finely chopped basil in a bowl. Toss with ½ tbsp avocado oil and the balsamic vinegar. Season.

Meanwhile, heat the remaining 1 tsp avocado oil in a frying pan over a medium heat. Season the trout with sea salt, then cook, skin-side down, for 5 mins until crisp; turn and cook for 3 mins more or until just cooked through. Serve the trout with the potatoes and salad, topped with the avocado sauce.