Green salad with broccoli, broad beans, avocado and spring onions

Ingredients

Directions

1. 1

   Mix vinegar and mustard with a whisk in a bowl. Slowly add the oil, stirring constantly. Wash the parsley and chives, dab dry, chop finely and add to the vinaigrette. Season to taste with salt and pepper

2. 2

   Defrost the beans in a sieve. Wash and clean broccoli and spring onions and dab dry. Cut spring onions into fine strips. Halve avocados, remove seeds, cut flesh halves into 8 slices each

3. 3

   Blanch broccoli and beans briefly in boiling water for about 4 minutes, drain and drain. Roast sunflower seeds in a pan without fat, remove from heat and let cool off

4. 4

   Arrange broccoli, beans, spring onions and avocado pieces on plates, drizzle vinaigrette over them, sprinkle with pepper. Spread cress and sunflower seeds on top