INGREDIENTS

• 2 capsicums

• 1 red onion

• 3 tomatoes

• 2 Lebanese cucumbers

• 2 x 400g four mixed beans

• 1 garlic clove

• 2g dried oregano

• 60g pitted kalamata olives

• 2 avocados

• 2 x 100g marinated goat cheese

• 2 tbs extra virgin olive oil

• 1 tbs red wine vinegar

Allergens: Sulphites and Milk. May contain traces of other allergens.

METHOD

1. Start prep

Read through the recipe. Coarsely chop the capsicums, discarding the seeds. Very thinly slice the onion.

2. Finish prep

Coarsely chop the tomatoes. Quarter the cucumbers lengthwise, then coarsely chop.

3. Drain beans

Rinse and drain the beans.

4. Make dressing

Finely chop the garlic, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced; adding a little salt to the garlic on the board helps). Put the garlic, 2 tsp dried oregano, 2 tbs extra virgin olive oil and 1 tbs red wine vinegar in a large bowl, season with salt and pepper and whisk to combine.

5. Toss salad

Add the capsicum, onion, tomato, cucumber, beans and olives to the dressing and toss to combine.

6. Get ready to serve

Thinly slice the avocado flesh. Divide the salad and avocado among plates. Crumble over the goat cheese to serve.