400 g broccolini
2 ripe avocados
1 log goat’s cheese
½ cup dried cranberries and toasted sunflower seeds, mixed
Salt and pepper
Blanch the broccolini in boiling water for
3 – 4 minutes
Remove and place in ice-water, allow to cool.
Remove, drain and dry.
Peel, core and slice the avocados.
Slice the goat’s cheese into rounds.
Assemble the salad.
Dress with olive oil and lemon juice.
Season and garnish with micro greens.
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