The white cheese with sundried tomatoes complements the raw vegetables perfectly, adding a creamy texture.
Serve with your (BBQ) meats to balance the roasted flavours with the fresh notes of the salad.
Wash and drain the rocket salad leaves before placing them in a bowl. Cut the avocados in half, remove the pit, peel and cut into slices. Slice the spring onions diagonally and add them to the bowl along with the avocados. Roast the hazelnuts in the oven for approx. 15 min at 160°C. Allow them to cool down and then remove the skins. Cut the courgette into very thin julienne strips and add them to the salad bowl along with the hazelnuts, white cheese cubes and sundried tomatoes. Sprinkle some lime juice over everything and toss the salad. Season with black pepper after serving.