Avocado and Cabbage Salad

Cook Time 20 minutes

Servings 4 as a side

Ingredients

3 tbsp grapeseed oil, plus extra for frying

1 tbsp extra virgin olive oil

¾ cup fresh breadcrumbs

4 anchovies, chopped

2 ripe avocados, quartered

¼ red cabbage, shredded

¼ Spanish red onion, thinly sliced

¼ cup grated pecorino

¼ cup walnuts, chopped

Zest and juice ½ lemon

Salt and pepper

Method

Heat 3 tablespoons of grapeseed oil in a small pan and toast off breadcrumbs until golden. Remove off heat and crumble in anchovies and walnuts.

Whisk together lemon zest and juice, pecorino and extra virgin olive oil with a pinch of salt and pepper.

Toss the onion followed by the cabbage with the dressing. Now gently fold through avocado wedges.

Garnish with anchovy crumbs.