50g (2 oz) rocket
1 red pepper
2 -3 sun-dried tomatoes – halved
4 artichoke hearts – halved
2 tbsp black olives
1 tsp balsamic vinegar
1 tbsp olive oil
1) Finely slice the pepper.
2) Divide rocket leaves between two plates and arrange pepper slices, sun-dried tomatoes, artichokes and olives on top.
3) Just before serving slice the avocado and arrange around the plates.
4) Drizzle olive oil and balsamic vinegar over the salads.