BROCCOLI, ALMOND & AVOCADO SALAD

INGREDIENTS:

SALAD

1 Head Broccoli, florets

100g Roasted Whole Almonds

1 Avocado, diced

Handful Frozen Peas, defrosted

Eggs boiled in boiling water for 6 ½ minutes (this will give jammy yolks)

DRESSING

2 Tbsp Peanut Butter

1 Tbsp Rice Vinegar

1 Tbsp Lime Juice

2 Tbsp Fish Sauce

1 Tbsp Palm Sugar (or any sugar)

1 Red Chilli, roughly chopped, deseeded

2 Tbsp Groundnut Oil (or any oil)

METHOD:

1. Whizz all the ingredients for the dressing in a blender or food processor and set aside.

2. Put the broccoli & almonds in the food processor (no need to rinse) and pulse until coarsely chopped. Mix through the avocado & peas.

3. Spoon over enough dressing to coat and mix in. Serve topped with the eggs, halved.