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Avocado, goat’s cheese and broccolini salad



Serves 4

400 g broccolini

2 ripe avocados

1 log goat’s cheese

½ cup dried cranberries and toasted sunflower seeds, mixed

Olive oil

Lemon juice

Micro greens

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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