This makes a lovely light lunch dish that can be bulked up with prosciutto, hot-smoked salmon, grilled or barbecued vegetables such as peppers (capsicums) and eggplant (aubergine).
1 perfectly ripe avocado 2 lemons 2-3 cups microgreens and edible flowers 125g (4-5 oz) ‘cherry’ mozzarella (baby balls), drained 1 cup cherry tomatoes, halved Extra virgin olive oil for drizzling Freshly ground black pepper to taste Flaky sea salt for sprinkling ½ cup small basil leaves Crusty bread for serving
1 Cut avocado in half, remove skin and stone remove and cut flesh into chunks. Drizzle with lemon juice.
2 Layer leaves and flowers on a platter with mozzarella, tomatoes and avocado. Squeeze over plenty of lemon and drizzle with oil. Season with pepper and sprinkle with flaky sea salt. Scatter with basil and serve with crusty bread.