Serves 4
1 cup red quinoa, cooked
1 cup carrot, grated
2 cups fresh leaves of rocket
2 avocados
4 radishes
1 cup chevre Il de France cheese
olive oil
salt & pepper

Equally, divide the quinoa, the carrot, and the leaves of rocket in four dishes. Cut the avocado in the middle and then slice and place half an avocado on each plate. Cut the radishes with the mandolin in very thin slices and spread it on the plate. Scatter the chevre cheese on each plate. Sprinkle with olive oil, lime salt and pepper.