Vegetable and Organic Emmental cheese salad
- 2 avocados
- 80 g almonds
- Entremont Organic Emmental cheese portion
- 150 g green beans
- 1 bunch green asparagus
- 2 organic courgettes
- 80 g fresh peas
- Olive oil
- Balsamic vinegar
- Salt and pepper
- 2 lemons
Place the almonds on a baking tray covered with greaseproof paper and bake in the oven for 10-15 minutes at 140 °C. Set aside.
Bring a volume of water to the boil. Plunge the beans in the boiling water, adding salt when the water returns to the boil, and cook for 5 to 12 minutes depending on their freshness, size, and desired degree of cooking. After cooking, put the beans in a volume of cold water to retain their green colour.
Bring a volume of water to the boil. Shell the peas and put them in the boiling water for 1 to 3 minutes. After cooking, also put them in a volume of cold water, then set aside.
Wash the courgettes. Make raw courgette slithers with the skin using a vegetable peeler. In a bowl, toss the courgette slithers in a little olive oil, the juice of 1 lemon, salt, and pepper. Set aside.
Make some Entremont Organic Emmental shavings and set aside for later.
For the dressing, mix a small spoonful of mustard with three tablespoons of olive oil and a dash of balsamic vinegar, salt and pepper to taste, and then set aside.
Cut the avocados into thin slices, add the juice of 1 lemon, salt and pepper, and a drizzle of olive oil, and set aside.
To serve, begin by arranging the vegetables in the middle of the plate, add a few almonds, Entremont Organic Emmental slithers, and drizzle the dressing over the top.
Photo credit: Stéphanie Iguna @LaFoodFactory