200g lobster meat (available at all good supermarkets– if you give them a few days’ notice they can prepare this for

you)

2 avocados, peeled and sliced

1 bulb of fennel, thinly shaved on a Japanese mandolin, or a potato peeler

40g broad beans, shelled

Edible flowers, optional (available at all good supermarkets)

Lemon & olive oil dressing (120ml olive oil with the juice of a lemon, sweetened with a little icing sugar)

A bag of seasonal baby salad leaves

Salt & ground black pepper

 

Season the lobster meat. Coat lightly with the sweetened lemon & olive oil dressing.

 

In another bowl, mix the salad leaves, shaved fennel, broad beans and a little of the sweetened lemon & olive oil dressing. Arrange onto 4 plates. Interweave the lobster meat and sliced avocado, ensuring all colours and elements of the dish are visible. If you do find edible flowers, arrange after everything else has been dressed.