Pesto salad recipe
- Prep time
20 minutes - Cooking time
15 minutes - 4
Croutons
- 4 slices St-Méthode Les Grains Club White Loaf
- 1 tbsp olive oil
- 1 small garlic clove, halved
- Black pepper, to taste
Salad
- 2 cups baby tomatoes, halved
- 2 cups rocket
- 1 cup Lebanese cucumber, sliced into half-moons
- 1 yellow or orange pepper, diced
- 1 cup chickpeas, rinsed and drained
- 200 g fresh mozzarella, diced
- ½ cup fresh basil
Light Basil & Lemon Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar or red wine vinegar
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 2 tbsp fresh basil, chopped
- Salt and black pepper, to taste
- Preheat the oven to 180°C (350°F) or heat a ridged griddle pan.
- Cut the Les Grains bread slices into large cubes. Toss with the olive oil and black pepper.
- Bake for 8-10 minutes, or toast in the griddle pan for a few minutes, until the croutons are golden and crisp. While still warm, gently rub them with the garlic clove.
- In a large bowl, toss the tomatoes with the dressing. Leave to stand for 10 minutes, allowing the tomatoes to release their juices and create a more flavourful dressing.
- Add the rocket, cucumber, pepper, chickpeas, mozzarella and croutons.
- Toss gently to combine.
- Finish with fresh basil before serving.
