Shrimp & potato Salad

Meanwhile, finely chop the onion. In a small saucepan over medium heat, combine the white wine vinegar with the sugar and the rest of the water (see pantry for amounts). When the sugar has dissolved, add the onion and the mustard seeds and allow to cook gently for 10 - 15 minutes. 

Halve and pit the avocado, then remove the skin and slice the flesh. Cut the little gem into strips. Separate the dill from the herb mix, then finely chop it and set aside. Finely chop the parsley and the chives. 

To a tall container, add the mayonnaise, extra virgin olive oil and white balsamic vinegar, along with (per person) 1 tbsp water and an eighth of the avocado. Season with salt and pepper, then use an immersion blender to process into a smooth sauce. Stir in half each of the parsley and the chives, then set aside until serving. 

Meanwhile, crush or mince the garlic. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the garlic with the shrimp for 2 - 3 minutes. Turn off the heat and add the honey ginger dressing and the dill, then mix well to combine. Season to taste with salt and pepper.