Panzanella salad with mozzarella and pesto

Ingredients

 

• 1 French baguette
  
• 1 teaspoon chopped garlic
  
• 2 tablespoons olive oil
  
• 1 pepper
  
• 1 red onion
  
• 200g cherry tomatoes
  
• 6 basil leaves
  
• 150ml olive oil
  
• 2 tablespoons balsamic vinegar
  
• 100g Toonsbridge mozzarella

For the watercress-mint pesto

• 3 garlic cloves
  
• 1 pinch sea salt
  
• 1 bunch watercress
  
• 1 bunch mint
  
• 50g pine nuts
  
• 30g grated Parmesan, to taste
  
• 100ml olive oil

 

Directions

1. Cube or slice the French baguette and toss in the olive oil and garlic, toast in a preheated oven at 180ºC/gas mark 4 until golden and crisp.
   
2. Dice the onion, pepper and cherry tomatoes.
   
3. For the pesto, crush the garlic with a little sea salt in a pestle and mortar, add in the watercress and mint leaves and crush to a purée, add in pine nuts. Finally, add in the grated Parmesan and slowly add enough olive oil to loosen it.
4. Toss the dried bread with the vegetables, tear in the fresh basil and dress with the balsamic and olive oil. Do this at the last minute if possible.
5. Tear the mozzarella and add to the salad and drizzle over the pesto.

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Recipe from The Butler's Pantry

Tips

Tip: Use basil pesto instead of watercress