Avocado Salad


2 avocados

½ onion, chopped

¼ cup red wine vinegar

pinch of salt

200g green beans

100g rocket leaves 

½ bunch picked basil

80g toasted almonds

2 limes

3 tbsp olive oil

200g soft goat’s cheese


½ cucumber, sliced



Cut avocados in half, remove stone and peel. Cut each half into 3 equal pieces and arrange in the middle of the plate. Blanch green leaves in boiling water for approx. 2½ min until tender. Refresh in iced water and pat dry. Place leaves in a bowl with rocket. Tare basil into bowl. Crush almonds with the back of the knife and add to bowl. Mix the ingredients with olive oil and juice of one lemon. Season to taste. Scatter ingredients over the avocado in 4 equal amounts. Divide cheese into four equal pieces and crumble over the salads. Finish with a squeeze of lime, black pepper and a dash of olive oil.