Thursday, 5 March 2015

Cooked vegetable salad with mozzarella and croutons

1 head of broccoli
frozen or fresh green beans
frozen or fresh peas
1 (buffalo) mozzarella
1 bunch of basil
2 tbsp red onion
olive oil

Cut the broccoli into florets and steam for 5 minutes. Steam the beans and peas for 3-5 minutes. Rinse under cold water. Drain and pat dry. Place into a serving bowl and dress with a generous amount of vinaigrette.

Finely chop the onion. Tear the basil and break the mozzarella into bite-sized chunks. Scatter over the vegetables and toss the salad.

Cut the bread into bite-sized pieces. Heat some olive oil in a frying pan and fry the bread until golden. Drain on kitchen paper. Top the salad with the croutons.

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