As-you-like-it chopped salad

Ingredients 1 red onion, very thinly sliced 100g radishes, quartered For the cucumber & beetroot 1 tbsp toasted poppy seed zest and juice 1 lemon 1 tbsp olive oil 1 tsp golden caster sugar 1 cucumber, halved lengthways, seeds scooped out, then sliced 250g pack cooked beetroot, chunkily diced For the carrot 2 large carrots, coarsely grated juice ½ orange ½ tsp ground cumin For the corn 340g can sweetcorn, drained well 1 red pepper, deseeded and diced squeeze lime juice For the avocados 2 quite ripe avocados, halved, peeled, stoned and diced squeeze lime juice Method For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each. Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together. Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.