This is a list of ingredients rather than a recipe.
fresh white peaches, sliced
fresh mozzarella (for de latte)
a handful of basil leaves
olive oil
balsamic vinegar
Arrange the ingredients on a serving platter and drizzle with the olive oil and balsamic vinegar.
250g tenderstem broccoli, blanched
200g streaky bacon
1 large / 2 small avocado pear, pitted and peeled
60ml peanuts, toasted
Blue Cheese Dressing:
60ml sour cream
60ml mayonnaise
60ml milk
100g blue cheese, crumbled
15ml parsley, chopped
15ml lemon juice
a pinch of salt
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place the bacon on the baking sheet and bake in the oven until crispy.
Arrange the blanched broccoli, bacon and sliced avocado on a serving platter.
For the dressing:
Add all the ingredients to a jug and whisk together to amalgamate.
Drizzle the dressing on the salad and sprinkle the peanuts over before serving.
Build this salad as large or as an individual portion and keep the dressing in the refrigerator for the next day – it is delicious with anything fresh and crunchy!
mixed lettuce
red cabbage, cut into chunks
apple, sliced or cubed
walnuts
black sesame seeds
Dressing:
45ml mayonnaise
45ml Greek yoghurt
5ml lemon juice
2,5ml salt
Whisk the ingredients together until emulsified.
Spoon on to the salad before serving.
The dressing can be kept refrigerated for 5 days.
My Whisk and I 