Ingredients
- Half a small gem lettuce, chopped
- 1 small beetroot, peeled, cooked, cold, cut into six segments
- 3 asparagus stalks, cut into 5cm lengths, grilled, cooled
- 1/4 lebanese cucumber, peeled, sliced
- 6 or 7 cherry bocconcini
- 1/4 quarter avocado, cut into small chunks
- 1 egg, hard boiled, peeled, quartered
- good splash of white balsamic vinegar
- drizzle (or spray) of olive oil
- sprinkle of dried tarragon
- salt & pepper
Method
- Layer lettuce, vegetables, bocconcini, and egg nicely in serving bowl.
- Add balsamic, oil, tarragon, a pinch of salt, and a grind of pepper.
Serves one.