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Developed by: Afrim Pristine
Less than 10 mins preparation time | Less than 10 mins cooking time | Serves 2 | Salads
Ingredients
Quantities for 2 people
- 1 ball Galbani Mozzarella Fresca (please drain mozzarella 30 minutes prior to using)
- 30gr fresh spring/summer peas blanched (you can also use frozen peas)
- 40ml good quality olive oil 25ml good quality white balsamic vinegar
- A small handful of finely chopped mint
- A small handful of finely chopped basil
- A small handful of roughly chopped pistachio
- 2 handfuls of fresh watercress (arugala as a substitute)
- Flaked salt (i.e. maldon salt) Freshly cracked pepper
- A few slices of toasted baguette
Preparation Instructions
- Vinaigrette
- In a medium size mixing bowl, add olive oil, white balsamic vinegar, basil, mint, pistachios and stir together to incorporate all ingredients.
- Put vinaigrette to the side.
- Salad
- Add fresh peas to boiling water and boil for 90 seconds. Drain and then run peas under cool water to stop from cooking. Put to the side.
- Tear the Galbani mozzarella with your hands to make small rustic pieces. Place the torn Galbani mozzarella on to the watercress.
- Sprinkle the peas evenly across the plate.
- Finish the dish with a touch of salt.
- Enjoy with toasted baguette.
