Name: Green salad with goat's cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 100g sugar snap peas, halved lengthways; 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths; 1 baby cos lettuce, leaves separated; 60g pkt Baby Rocket; 1 avocado, stoned, peeled, thinly sliced; 1 zucchini, peeled into ribbons; 2 radishes, thinly sliced; 35g hazelnuts; 100g goat’s cheese, thinly sliced; 40.00 ml white wine vinegar; 36.80 gm avocado oil; 14.40 gm honey; 5.90 gm wholegrain mustard

Green salad with goat's cheese

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Crunchy toasted hazelnuts elevate this vibrant spring salad.

Ingredients:

100g sugar snap peas, halved lengthways
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
60g pkt Baby Rocket
1 avocado, stoned, peeled, thinly sliced
1 zucchini, peeled into ribbons
2 radishes, thinly sliced
35g hazelnuts
100g goat’s cheese, thinly sliced
40.00 ml white wine vinegar
36.80 gm avocado oil
14.40 gm honey
5.90 gm wholegrain mustard

Instructions:

Blanch the sugar snap peas and asparagus in boiling water for 2 minutes until they are vibrant in color and tender-crisp. Shock in cold water and drain thoroughly.
Prepare the honey & mustard dressing by combining vinegar, oil, honey, and mustard in a screw-top jar. Shake vigorously until fully blended. Season to taste.
In a large serving bowl, mix together lettuce, rocket, avocado, zucchini, radish, and asparagus. Drizzle with dressing and toss gently. Top with chopped hazelnuts and crumbled goat’s cheese.

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