Ingredients

• 2
  firm avos, peeled and cut into chunks
• 1
  bunch of asparagus, trimmed and steamed until al dente
• 1
  packet of broad beans, boiled in vegetable stock until tender
• a handful of mint leaves
• 1
  wheel of feta cheese, crumbled

• zest of 1 lemon
• freshly ground salt and pepper
• juice of 1 lemon
• extra virgin olive for drizzling