In the Garden: Salad of the Week
Spring has proven prosperous in my veggie patch this spring, with herbs, leafy greens, legumes and garlic being standouts.
This salad is quick, easy and uses a bunch of delicious seasonal produce.
Seasonal Garden Salad with Bocconcini and Sourdough Bread
Serves 4 as main dish
120g Cherry Bocconcini, halved
4 thick slices of crusty sourdough bread, cubed
1 400g tin of borlotti beans, drained
3 tablespoons quality olive oil
1 clove of crushed garlic
Generous handful of snow peas, cut in half diagonally
2 cups of fresh broad beans
Handful of sundried tomatoes, drained and sliced
Handful of whole Kalamata olives (pit if preferred)
Bunch of sweet basil, stems removed and roughly chopped
Small bunch of chives or shallots, chopped
2 tablespoons red wine vinegar
5 tablespoons quality olive oil (100mls)
1 clove of garlic, crushed finely
Salt and pepper to taste
Toss sourdough bread in 2 tablespoons of olive oil (or more if desired) and toast in sandwich press or moderate oven until golden.
Meanwhile, make salad dressing, set aside.
Lightly stir-fry broad beans with one tablespoon of olive oil, crushed garlic, and salt and pepper to season. Smash roughly in mortar and pestle then set aside.
Put all salad ingredients in large bowl and toss well to combine
Allow flavours to infuse for around twenty minutes before serving.