Beautiful green salad
SERVES 6 PREP AND COOK TIME 25 MINUTES
Cook 1 cup double-peeled broad beans in a saucepan of boiling salted water for 1 minute. Add 200g sugar snap peas and 340g asparagus, cut into short lengths; boil for 1 minute or until bright green. Drain; drop vegetables into iced water. Drain well. Combine ½ cup basil pesto, 1 tablespoon water and 1 tablespoon lemon juice in a bowl; season. Toast 6 slices sourdough bread; tear into bite-sized pieces. Toss bread, beans, peas, asparagus and 120g baby spinach leaves on a platter. Top with 2 small avocados, halved and flesh scooped. Drizzle avocado with 1 tabespoon lemon juice. Season; drizzle salad with pesto mixture.
Serve with ROA ST C H I C K E N , T U R K E Y O R P O R K