1 |
fennel bulb, stalks removed |
2 tablespoons |
extra-virgin olive oil |
|
sea salt |
|
freshly ground black pepper |
1/4 |
small watermelon, rind and seeds removed |
4 |
heirloom tomatoes, tops removed |
1 |
raw beetroot, trimmed, tops removed and peeled |
1 |
carrot, top removed and peeled |
1 |
red apple, cored |
1/2 |
cucumber, topped and tailed |
1 |
small head cosmopolitan, romaine or Cos lettuce, stump removed |
150g |
Quick quinoa, cooked amount |
1 tablespoon |
extra-virgin olive oil |
150g |
soft goat’s cheese, sliced |