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Lavender Salad with Grilled Goat's Cheese


serves 4

2 tbs raspberry vinegar
4 tbs light olive oil
1 tsp dried lavender
¼ tsp salt
¼ tsp caster sugar
2 ripe avocados
100g / 3 ½ oz small strawberries, hulled and diced
150g / 5oz rocket leaves
4 x 1cm / ½” slices of chevre (goats’ cheese in a log shape)
4 x 1cm / ½” slices brioche, toasted


Mix together the vinegar and oil. In a pestle and mortar, grind the lavender, salt and sugar. Mix into the oil and vinegar. Peel and dice the avocados. Mix together with the strawberries and dressing. Line 4 small plates with rocket leaves.

Place the goats’ cheese on top of the brioche and place under a hot grill. Toast until the cheese is browned and bubbling.

Put a piece of cheese-topped brioche in the centre of each plate. Surround with the avocado and strawberries. Serve immediately.

Reproduced with the kind permission of  Sarah Beattie
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