Hazelnut Spring Vegetable Salad
Purple Sprouting Broccoli
2 tablespoons olive oil
1 clove garlic
Juice of one lemon
Salt and pepper
Slice the courgettes as thinly as you can. Cut the avocado in to chinks or slices.
Chop the broccoli and cauliflower up in to small florets. Shell the peas.
Steam the broccoli, cauliflower and pea for about 10-15 mins – or until they are soft but still crunchy inside.
Meanwhile juice the lemon, season with salt and pepper, add the whole clove of garlic in and whisk in the olive oil.
Once the vegetables are done, arrange them on the plate with the lettuce, avocado and thinly sliced courgettes.
Add as many hazelnuts on top as you want. Then take out the garlic from the dressing and pour over the vegetables.