Side

Cherry tomato, cress and broad bean salad

Name: Cherry tomato, cress and broad bean salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
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

Rate now

20m

05m

Cherry tomato, cress and broad bean salad

Jump to recipe

This easy and tasty summer salad will complete any Christmas main.

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

Method

1.

Cook the beans and peas in boiling salted water for 3 minutes. Drain and refresh under cold running water.
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.

Rate now