WITH MICROGREENS

3WAYS

SUPER SALAD Serves 1

Mix together 1 cup of microgreens, 1 diced peach, ½ diced avocado, ¼ cup chopped walnuts and a sprinkling of feta cheese. Make a dressing with 1 tbsp extra virgin olive oil, a squeeze of lemon juice and ½ tsp Dijon mustard. Season with salt and pepper and serve.

COURGETTE ROLLS Makes 12

Slice 2 courgettes with a peeler to make ribbons. Lay flat on a large plate and drizzle with olive oil. In a small ball, mix together a tub of ricotta cheese with a handful of microgreens and a squeeze of lemon juice. Season with salt and pepper. Add 50g toasted pine nuts for extra crunch. Place 1 tsp of the ricotta mixture at one end of a courgette strip and then roll and fix with a cocktail stick. Repeat until you have used up all the filling, and serve as a snack or canapé.

AVOCADO AND MICROGREENS ON TOAST Serves 2

Toast 2 slices of wholegrain bread. Divide 1 peeled ripe avocado between the toast, mashing gently with a fork. Squeeze lemon juice over the avo to stop it going brown. Top with microgreens and season with salt and pepper and a drizzle of olive oil. Scatter 2 tsp pumpkin seeds over the toast and serve.