5

Broad bean, watercress and heirloom tomato salad with buffalo mozzarella

Total Time
30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy
You’ll be a welcome dinner guest if you bring along this colourful vegetarian salad.
Ingredients

baguette

120 g, cut into 12 thin slices

frozen broad beans

500 g

watercress

100 g, leaves

cherry tomato

350 g, sliced

fresh basil

½ cup(s), leaves

fresh lemon rind

1 tsp, finely grated

balsamic vinegar

1 tbs

olive oil

1 tbs

mozzarella

110 g, buffalo mozzarella, drained, torn

Instructions

  1. Preheat oven to 180°C. Place the baguette slices on a large baking tray and lightly spray with oil. Bake for 10 minutes, turning halfway through cooking, or until golden.
  2. Meanwhile, cook the broad beans in a saucepan of boiling water for 3-4 minutes or until just tender. Drain. Refresh under cold water. Peel and discard the outer skins.
  3. Place the broad beans, watercress, tomato, basil and lemon rind on a large serving platter. Drizzle with the vinegar and oil. Season with salt and pepper and toss to combine. Top with the mozzarella and serve with the toasted baguette.

Start eating better than ever!