Peel, chop and boil the butternut for 15min, drain the water and set aside to cool.

Carefully clean the gizzards and remove all fat and odd bits; rinse and place them in a medium-sized pot with half an onion, clove garlic, thyme and rosemary.

Cover the gizzards with water and gently simmer for 1 hour and drain. Please do not discard the water as you can use it as a stock for other dishes.

Pour oil in a pan and add the crushed garlic, cumin, coriander, salt, mint, pepper; fry over low heat for 1 minute then toss in the gizzards with a teaspoon of the gizzard stock and continue cooking for 5 min, this allows the spices to infuse, set aside and leave to cool.

Clean and slice the vegetables for the salad.

In a salad bowl, layer the lettuce, cucumber, celery, tomatoes, butternut, avocado, gizzards, the remaining onion. Finally drizzle with the salad dressing of your choice, for this recipe I took Greek salad dressing and blitzed it with feta.