Salads are my thing. Forget your iceberg, boring as you like undressed lettuce kind, i’m talking brightly coloured towers of delicious roasted vegetables nestled between fat wedges of creamy avocado, pockets of peppery avocado soaked in lashings of deep green olive oil. Dressed to success with a killer dip or vinaigrette.
Road testing new flavours today. Yoghurt, (I used coconut for a dairy free alternative but you can use Greek if you prefer) wholegrain mustard, olive oil, lemon and a pinch salt. Goes really well on this Roast Carrot, Beetroot and Avocado Salad.