A fresh salad in 15 minutes: crisp leaves, juicy peach, avocado and a honey-lemon dressing made with LIVO oil.
Toast the almonds in a dry pan and chop them roughly.
Slice the cucumber into thin half-moons, and the peaches and avocado into wedges.
Whisk the oil with the lemon juice, honey, salt and pepper.
Arrange the leaves, vegetables and fruit, crumble over the brynza and add the basil and almonds. Dress just before serving.
