Green Salad


Serves 4

200g tenderstem broccoli, blanched
100g peas, blanched
2 large handfuls baby spinach
1 fennel bulb, thinly sliced
2 Courgettes, sliced into ribbons
1 avocado


2 spring onions, finely chopped
1 Tbs chopped fresh mint
2 tsp grain mustard
1 Tbs chopped fennel fronds
1 lime, zested and juiced
¼ cup olive oil
100g goats cheese Chevin


Combine all the salad ingredients into a large bowl.

Whisk together the dressing ingredients, then pour over the salad and toss well.

Crumble over the goats cheese.