Nothing says summer like a crisp, fresh salad. This week we’ve taken inspiration from the amazing Sarah Tuck with her delicious avocado, broad bean & goat’s cheese combo! Enjoy!
INGREDIENTS | Serves 8
– 1 cup frozen peas
– 2 tablespoons cup olive oil
– 1/4 cup lemon juice
– 1 teaspoon caster sugar
– sea salt and freshly ground black pepper
– 6 cups baby watercress or salad greens of your choice
– 3 small or 2 large avocados, sliced
– 350g buffalo mozzarella, torn into chunks
– 200g feta, crumbled
– 3/4 cup fresh mint leaves
– 2 tablespoons roughly chopped dill
– ½ teaspoon chilli flakes
– 3-4 tablespoons dukkah
Bring a medium pot of water to boil and fill a sink with cold water. Drop the broad beans into the water and cook just until the water comes back up to the boil. Drain and put straight into the cold water with a few ice cubes. Gently pop the beans from their pods and refrigerate to keep fresh. Boil a second lot of water and drop in the peas for 1 minute, then drain and refresh under cold running water. Add to the beans with a few sprigs of mint (remove before serving) and refrigerate in a covered container. Whisk together the olive oil, lemon juice, sugar, salt and pepper. To serve layer onto a platter, first the watercress, then avocado, mozzarella, beans and peas, feta, remaining mint and dill. Drizzle with lemon dressing and sprinkle with dukkah and chilli flakes.