Prepare the dressing: In a small jar, combine the olive oil, apple cider vinegar, Dijon mustard, and crushed garlic. Pop the lid on and shake vigorously until the mixture turns cloudy and emulsified. Season with salt and pepper, then taste — the dressing should be tangy with a gentle garlic kick.

Prep the vegetables: Wash and dry your salad leaves thoroughly — any excess water will make the salad soggy. Halve the cherry tomatoes, dice the cucumber into small cubes, and slice the spring onions into thin rounds. You should see the bright red of the tomatoes and the fresh green of the cucumber contrasting beautifully.

Toast the seeds: If your pumpkin seeds aren't already toasted, dry-fry them in a small pan over medium heat for 2-3 minutes. You'll hear them start to pop and smell a lovely nutty aroma. Remove them from the pan immediately to prevent burning, and let them cool.

Assemble the base: Place the salad leaves in a large bowl. Drizzle over about half the dressing and toss gently with your hands — the leaves should be lightly coated, not drowning. You'll see them glisten without any puddle at the bottom of the bowl.

Add the chicken and vegetables: Scatter the shredded chicken, cherry tomatoes, cucumber, and spring onions over the dressed leaves. Don't stir yet — we want to keep everything looking tidy until serving.

Finish with toppings: Crumble the feta cheese over the top, add the sliced avocado, and sprinkle with the toasted pumpkin seeds. Give everything a gentle toss at the table just before serving, so the feta breaks up slightly and coats the other ingredients. The final salad should look vibrant with pops of white feta, green avocado, and golden seeds scattered throughout.