Mesclun Market Salad (Serves 2)

Prep time: 10–15 mins • No-cook (optional quick blanch for beans)

Ingredients

• 120 g mesclun salad mix

• 1 ripe avocado, sliced or cubed

• 1 cup cherry tomatoes (about 150 g), halved

• ½ Lebanese cucumber (about 100 g), thinly sliced

• 2 spring onions, thinly sliced

• 120 g green beans (or snake beans), trimmed (blanch 2 mins or slice raw)

• 4 radishes, thinly sliced

• 2–3 tbsp SpiceZ Balsamic & Lemongrass Drizzle (to taste)

• Sea salt & cracked black pepper, to taste

Optional add-ons: toasted seeds or nuts, crumbled feta, grilled chicken/fish.

Step-by-Step

1. Prep the beans (optional): Bring a small pot of salted water to a boil. Add beans and blanch 2 minutes until bright. Drain, rinse under cold water, pat dry, and slice into bite-size lengths. (Or keep them raw and thinly slice.)

2. Build the base: In a large bowl, add mesclun, tomatoes, cucumber, spring onions, radish and beans. Season with a pinch of salt & pepper.

3. Dress & toss: Drizzle half the SpiceZ Balsamic & Lemongrass over the salad and gently toss to coat.

4. Finish with avocado: Divide salad between two bowls/plates. Top with avocado. Drizzle the remaining SpiceZ Balsamic & Lemongrass over the top.

5. Serve: Crack a little extra pepper, add any optional toppings, and enjoy immediately.