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

Dressing:

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.