The ultimate cowboy caviar

Make the dressing with avocado oil, rice vinegar and the juice of one large lime.

Add freshly minced garlic and a little garlic powder, then salt, a touch of sugar, ground cumin, smoked paprika and a little ground chipotle.

Cut the peppers by slicing the ends off, standing each pepper on end and cutting straight down to take off flat square panels, then strips, then a neat dice.

Add the diced fresh bell pepper and anaheim, the pickled jalapeno rings and the roasted red peppers.

Add the diced red onion, rinsed under cold water, plus drained and rinsed black beans and black-eyed peas.

Add the sweet corn and diced fresh tomato and mix thoroughly.

Wrap and refrigerate a few hours, or as long as overnight, to let the flavours marry; he went about two hours.

Stir in a whole bunch of freshly chopped cilantro, taste, and add another pinch of salt if it needs it.

Serve undrained, with the juices, alongside crispy corn chips.