Broad bean, watercress and heirloom tomato salad with buffalo mozzarella
120 g, cut into 12 thin slices
frozen broad beans
100 g, leaves
350 g, sliced
½ cup(s), leaves
fresh lemon rind
1 tsp, finely grated
110 g, buffalo mozzarella, drained, torn
2 x 3 second spray(s)
- 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.
- 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.
- 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.