- A handful of mint, leaves only
- 1 lemon
- 125g raspberries
- 2 tsp fennel seeds
- 2 spring onions
- 100g baby leaf spinach
- 2 mini avocados
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
Heat a dry frying pan. Tip in 2 tsp fennel seeds and toast for 2-3 mins till fragrant smelling.
Roughly shred the spinach leaves. Trim the spring onions and slice them into thin, diagonal slices. Put both into a serving bowl.
Halve the avocados and discard the stone. Scoop the flesh out with a spoon. Thinly slice the avocados.
Pour half the dressing over the leaves and spring onions. Toss together. Top with the sliced avocado and remaining raspberries. Drizzle over the remaining dressing and scatter over the mint leaves and toasted fennel seeds.
Roughly chop the mint leaves and put half in a bowl. Zest in the lemon and drizzle in 1 tbsp olive oil. Add half the raspberries and crush together. Season and squeeze in a little lemon juice to taste.
Ripe and ready
Avocado a little firm? Pop it into a paper bag with the banana we have sent you. It should ripen in a couple of days.