1. To make the shichimi togarashi, heat your oven to 100C. Peel the orange with a vegetable peeler, trying to get only the rind and not the white pith. Place the orange rind and nori on a baking sheet lined with baking paper and dry in the oven for 30 minutes, until the orange rind and nori are both dry and brittle. Crumble the dried nori into a small food processor and process to a coarse powder.

2. Place the Sichuan peppercorns, white sesame seeds and black sesame seeds in a small saucepan and swirl constantly over medium heat for about 2 minutes until toasted and fragrant. Using a mortar and pestle, grind the peppercorns, seeds and orange peel to a coarse powder (you should still see some whole sesame seeds). Combine with the nori, ginger and chilli powder. Stored in an airtight container, this will keep for about two months.

3. Slice the avocado into segments (see tip). Arrange the segments on a plate and drizzle with olive oil. Season with salt, scatter with the shichimi togarashi and serve with a wedge of lemon.

Tip: To cut an avocado into perfect segments, first halve the avocado and remove the seed, then cut the segments with the skin still on. Peel off the skin and you'll have perfect slices.

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Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.