Portable Salad

Serves: 4

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Total Time: 20

Prep Time: 15

Cook Time: 5

• 250 gram(s) purple sprouting broccoli
• 100 gram(s) fresh or frozen petits pois
• 1 head(s) Belgian chicory
• 1 small bulb fennel
• 2  or 3 radishes
• 1  ripe avocado
• 100 gram(s) feta cheese, organic or barrel-aged
• 2 tablespoon(s) sprouted broccoli seeds, or alfalfa
• 2 tablespoon(s) toasted sunflower seeds
• 2 tablespoon(s) finely chopped parsley
• For the dressing
• 2 teaspoon(s) runny honey
• 1 tablespoon(s) fresh lemon juice
• freshly ground black pepper
• 3 tablespoon(s) extra virgin olive oil

Method

1. Put on a large pot of water to boil. Divide the purple sprouting broccoli into florets. Cut off and discard any tough stem ends, then cut into bite-size pieces, separating the stems and flower tops into two piles. Wash, drain and set aside.
2. Add the stems to the boiling water and when it returns to the boil, cook for 1 minute. Add the broccoli tops and peas. When the water comes back to the boil, immediately drain the vegetables into a colander and dunk in cold water to cool quickly and reserve their bright green colour.
3. Divide the chicory head into separate leaves. Chop the larger ones and leave the small ones whole. Slice the fennel and the radishes thinly.
4. Assemble the salad in one or more serving containers. Combine the broccoli, peas, chicory, fennel and radishes as a base layer. Peel, slice and add the avocado.
5. Crumble and add the feta. Sprinkle over the sprouted and toasted seeds, and the parsley.
6. To make the dressing, combine the honey, lemon juice and pepper before adding the oil. Pack separately and add just before eating.

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