Cherry tomato, cress and broad bean salad Recipe
Ingredients
1 1/2 cups (225g) frozen broad beans
1 cup (120g) frozen peas
250g punnet cherry tomatoes, halved
1 bunch watercress, sprigs picked
200g tub cherry bocconcini, drained, torn
1/2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) white balsamic condiment (see note) or white wine vinegar
1/2 cup (130g) good-quality basil pesto
Cherry tomato, cress and broad bean salad Recipe
Method
Step 1
Cook the beans and peas in boiling salted water for 3 minutes. Drain and refresh under cold running water.
Step 2
Remove the tough outer skins from the broad beans, then place in a bowl with the peas, tomatoes, watercress and bocconcini. Combine the olive oil and balsamic in a bowl and season with salt and pepper. Toss the salad with the dressing, drizzle with a little pesto and serve with remaining pesto on the side.
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