BROCCOLI, ALMOND & AVOCADO 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)
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)
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.