Broad bean, watercress and heirloom tomato salad with buffalo mozzarella
5
Points®
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 tomatoes
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
Oil spray
2 x 3 second spray(s)
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.
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