Thursday, 5 March 2015
Cooked vegetable salad with mozzarella and croutons
frozen or fresh green beans
frozen or fresh peas
1 (buffalo) mozzarella
1 bunch of basil
2 tbsp red onion
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.