Start with the dressing. Halve both avocados, remove the stones, and scoop the flesh into a blender. Add the yoghurt, lemon juice, chopped garlic, basil leaves, and a good pinch of salt. Blitz until completely smooth — you're looking for a vibrant, pale green colour and a thick, pourable consistency that smells intensely of basil and lemon. With the motor running, drizzle in the olive oil until the dressing is glossy and emulsified. Taste and adjust the seasoning, then transfer to a small jar and pop it in the fridge.

Season and cook the chicken. Place the chicken breasts between two sheets of baking paper and gently bash them with a rolling pin until they're an even thickness, about 2cm. Rub them all over with the smoked paprika, a generous pinch of salt, and some black pepper. Heat a tablespoon of olive oil in a large frying pan over a medium-high flame. When the oil shimmers and lets off a light, nutty scent, lay the chicken in the pan. You should hear a satisfying sizzle. Cook for 5–6 minutes on one side until the underside is a deep golden brown and the edges look opaque. Flip and cook for another 5 minutes. The chicken is done when it feels firm to the touch and the juices run clear. Let it rest on a board for at least 5 minutes — this is essential for keeping it moist.

Boil the eggs to perfection. While the chicken rests, bring a small saucepan of water to a vigorous boil. Gently lower in the eggs and set a timer for exactly 7 minutes for a jammy, slightly soft yolk. When the timer goes off, plunge the eggs into a bowl of cold water to halt the cooking. Once cool enough to handle, peel them and set aside.

Prepare the fresh vegetables. As the aromas of paprika and seared chicken fill your kitchen, take a moment to prepare the greens. In a large salad bowl, combine the mixed leaves, cucumber, spring onions, and sugar snap peas. The colours should be a brilliant, garden-fresh medley of deep greens, bright whites, and pale shadows. Toss everything gently with your hands to distribute the ingredients.

Slice the chicken and eggs. Using a sharp knife, slice the rested chicken across the grain into thick, juicy strips. You'll see the meat is tender and slightly pink inside from the paprika. Slice the peeled eggs into halves or quarters, revealing the golden, slightly set yolk.

Assemble the salad. Arrange the sliced chicken and egg pieces over the bed of greens. Scatter over the toasted flaked almonds and the torn mint leaves. Give the dressing a good shake in its jar, then drizzle about two-thirds of it over the salad. Toss everything together gently but thoroughly, making sure every leaf and piece of chicken gets a light, creamy coating. The sound of the dressing coating the leaves is a soft, satisfying whisper. Add more dressing if you like, and finish with a final crack of black pepper.