Toasted pepitas, sunflower seeds and pine nuts (dry fried for 1 minutes)
White wine vinegar
Lay out the endive in a lovely shape.
Scoop out half an avo and place the chunks in the middle of the plate.
Teaspoon a little oil on to the avo. Add few chili flakes.
Sprinkle on some almonds, plus toasted pepitas, sunflower seeds and pine nuts.
Then make a dressing with olive oil, white wine vinegar and half a teaspoon of tumeric.
Sprinkle some sea salt and pepper over the whole thing
I think that’s everything! You can use the leaves to scoop up the delicious bits!