- 2 T olive oil
- 1⁄2 lemon, juiced
- 1 Dijon mustard
- sea salt and freshly ground black pepper, to taste
- 40 g rocket
- 2 ripe avocados, halved, peeled and stoned
- 2 red chillies, sliced
- 50 g almonds chopped and toasted
- 80 g sugar snap peas, blanched
- 80 g peas, blanched
- microherbs, to garnish
Drizzle the olive oil and lemon juice into the bottom of a salad bowl, stir in the Dijon mustard and season to taste.
Add the rocket and toss in the dressing. Top with the avocado, chilli, almonds, sugar snap peas, peas and microherbs.
Drizzle with more olive oil if you like and check the seasoning.