Put the sunflower seeds in a saucepan over a low heat. They only need 3 or 4 mins, don’t forget about them!
While they’re toasting grab the arugula, give it a quick rinse and pat or drain dry.
Slice the avocado(s) open, remove the stone, and scoop out the flesh. Cut it into little chunks, roughly 2cm each. Drip the lemon juice and a bit of salt and pepper onto the chunks.
Cut the cherry tomatoes in half.
The seeds should be done by now, time to serve.
Layer the rocket into a wide bowl, followed by the tomatoes and avocados. Sprinkle the seeds over the bowls next. Add a little more salt and pepper, drizzle the oil then balsamic cream/vinegar over the top and…..you’re done!
Enjoy your delicious vegan salad :)
Optional: Serve with a slice or two of whole grain toast if that’s what you fancy.