Prepare the fermented radish at least a week in advance. Start by boiling a jar in water for 15 minutes.

Wash the radishes with filtered water (essential to preserve good bacteria for fermenting). Quarter them and toss through salt.

Mix through with spring onions and chilli and transfer to the sterilised jar. Allow to sit on the bench for 1-2 hours. Compress the radishes with a fork to ensure the brine covers the vegetables. Weigh down with a pickle weight. (alternatively, fill a plastic sandwich bag with water, seal and use this to weigh down the mix). Shut the jar.

Open the jar every day once-twice to release gas and check for mould. After 5-7 days check the ferment, (smell, pH, taste test).

On the day you plan to serve, prepare the rest of the ingredients. Prepare the yams, remove any niggly-bits and chop into thin disks. Mix the yams in 2% salt by weight and allow to stand for 30-60 minutes.

Make the avocado sauce. Blend all of the ingredients with a stick blender, season with additional lime and salt to taste.

Make the spring onion ash. Preheat oven to 220C, place spring onion tops on a tray lined with baking paper. Bake until brown and almost black. Cool on bench then grind in a mortar and pestle until it is a fine powder.

Plate the salad. Cut the radicchio into disks with a 3cm cookie cutter. Pipe 3-4 small dollops of sauce onto the plate. Top with around 6 slices of salted yams, 3 quarters of fermented radish, 4 disks of radicchio, a few slices of fresh radish and a dusting of spring onion ash.