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Salad, Serves 4

Spinach salad with sweet pointed pepper


2 pointed peppers
1 avocado
3 tbsp hazelnuts, roasted
1 small shallot
200 g baby spinach
4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tsp coarse mustard
1 tsp liquid honey
100 g blue cheese


1 Remove the seeds from the pointed peppers and slice the flesh into rings. Halve, de-stone and peel the avocado and cut the flesh into slices.
Coarsely chop the hazelnuts.

2 Chop the shallot as finely as possible. Mix together the olive oil, vinegar, mustard and honey to make a vinaigrette. Add the shallot and season to taste with salt and pepper. Arrange the pepper, spinach and avocado on a dish, crumble the cheese over the top and then drizzle with the dressing. Garnish with the hazelnuts.

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