Place the red pepper and whole cloves of garlic on a baking sheet and drizzle with olive oil. Roast until the pepper skin is starting to blacken and char and the garlic is soft when pierced with a knife. Remove the skin and seeds from the pepper, retaining the juices and squeeze the garlic out of the skins.

Blend the red pepper flesh, reserved juice, garlic, ground almonds, 3 T olive oil, mustard, vinegar and coriander together until smooth.

Add the wine and blend until the desired consistency is reached. Season to taste, pour into a saucepan and set aside.

Cut the avocados in half and then into slices. Heat the remaining olive oil in a non-stick frying pan and, when hot, quickly toss the avocado in the oil until heated through, but not soft.

Heat the sauce gently over low heat. Meanwhile, arrange the mixed salad leaves on 4 serving places with the avocado slices on top. Drizzle the warm sauce over them and serve garnished with fresh coriander leaves.