Avocado salad with broccoli, almonds, blue cheese and blackberries

Method

• Cut the head of broccoli into florets. Place the florets in a large food processor bowl, include parts of the stalk to reduce wastage. Blitz the broccoli for 10 seconds, until diced into smaller pieces. Alternatively, use a sharp knife to finely chop the broccoli floret into small pieces. Place in a large bowl and pour over boiling hot water. Leave to blanch for 3-4 minutes, before draining and refreshing in ice cold water.
• Drain the broccoli. Make the dressing, by mixing together the lemon juice, zest, sugar, salt, pepper and mustard powder in a small jug or glass jar with a lid. Add the chives and olive oil, and then whisk together well, or seal jar with a lid and shake well until the dressing has emulsified.
• Use half of the dressing to pour over the broccoli and toss well to combine. Spread the broccoli over a large platter. Peel and slice the avocados, removing the stone, and using lemon juice to stop the browning of the slices. Arrange the avocado slices over the broccoli.
• Next arrange slices of the blue cheese, gherkin or cornichon, on the top. Sprinkle over the chopped almonds and spring onions and arrange the blackberries over the top.
• Drizzle all of the salad with half of the remaining dressing and garnish with fresh herbs. Serve with your favourite meat dish, bread, crackers and accompany with remaining dressing.