First prepare the cucumber salad: Cut the cucumber into small cubes and let them dry on a piece of kitchen paper. Cut the onion into thin slices. Chop the parsley. Mix all the ingredients and season with tarragon, black pepper and a pinch of salt.
Drain the broth from the broiler can and cut the meat into suitably thick slices. Halve the avocado and remove the stone. Slice the avocado and season it with salt and black pepper.
Spread the bread slices with butter or mayonnaise. Place the broiler slices, salad leaves, cucumber salad and avocado and radish slices on the bread slices. Garnish with parsley, roasted onion and pomegranate seeds.
Enjoy with fresh, cold drink.
Recipe: Kim Palhus