Here’s a recipe for a light salad for this warm weather. Its full of different textures, colours and flavours and simple to throw together. Eat on its own or serve with a piece of pan fried white fish of your choice. Yum!
What you need:
1 head of broccoli
12 cherry tomatoes
1 ball of mozzarella
1 clove garlic, 1/2 red chilli, 1 lemon
Salt. pepper and olive oil
Place the cherry tomatoes on a roasting tray and douse in olive oil and salt and pepper. Put in the oven at 180 deg. until the skin starts to wrinkle and they become nice and juicy. Usually around ten mins.
Meanwhile prep the broccoli dividing it into florets. Dice the garlic and deseed and dice the chilli. Heat some olive oil in a pan and add the broccoli. Toss for a minute and add the garlic and chilli and continue to toss for a further 3 minutes.
Cut the avocado in and half and remove the stone. Dice the flesh. Tear the mozzarella into chunks. Place all the ingredients in a bowl and add the zest and juice of the lemon, a drizzle of olive oil and some salt and pepper. toss everything together.
Present in a bowl and sprinkle some nuts on top for extra texture. I added honey roasted nuts for an extra sweetness.
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