To save time cooking the durum wheat, buy it precooked in a pouch – it only needs reheating in the microwave and then leave it to cool down to room temperature.
Thinly slice the surimi. Finely dice the cucumber, fennel and avocado. Wash and finely chop the herbs (mint, chives and flat parsley).
To make the dressing put the yoghurt, lemon juice, olive oil and finely chopped herbs in a large bowl and whisk these ingredients together until the dressing is smooth and creamy. Add the wholegrain mustard and season with salt and black pepper.
Now fill your glass dishes by starting off with a layer of surimi, cucumber, durum wheat or quinoa, then add some fennel, sauce and diced avocado, and keep going. After the third layer, add some dressing in the centre.
This salad goes extremely well with a nicely chilled pinot blanc.
Enjoy your meal!
Recipe: Carole Schiltz