Cook your rice according to package instructions. Tip it out onto a large tray or wide surface and let it cool down completely.

Boil the eggs for exactly 6 mins, then put them straight into a bowl of icy water. Peel the eggs and pop them on a plate.

Cut the fennel into eight wedges. Trim the asparagus spears and cut them in half. Add the fennel and asparagus into a bowl with a drizzle of olive oil. Season with salt and pepper, then toss to coat.

Halve and scoop out the avocado into a blender. Save half of the coriander leaves from the bunch, then add the stalks and remaining leaves to a blender along with the Greek yoghurt, juice of a lime, 50ml of olive oil and 35ml of water. Blend until smooth, season with salt and pepper, set aside.

Heat a griddle pan over high heat until smoking hot. Add the fennel and asparagus and cook until nicely charred, 6-8 mins.

Meanwhile, thinly slice the chilli and roughly chop the almonds.

Time to plate up. Halve the eggs. Add the rice and half the charred vegetables into a large bowl with some dressing, toss together until coated. Share the dressed salad topped with the remaining veggies, jammy eggs, smoked almonds, chilli, and your remaining coriander leaves. Finish with a drizzle of the remaining dressing.