Pesto salad recipe

Prep time: 20 minutes
Cooking time: 15 minutes
4

Ingredients

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

Preparation

  1. Preheat the oven to 180°C (350°F) or heat a ridged griddle pan.
  2. Cut the Les Grains bread slices into large cubes. Toss with the olive oil and black pepper.
  3. 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.
  4. 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.
  5. Add the rocket, cucumber, pepper, chickpeas, mozzarella and croutons.
  6. Toss gently to combine.
  7. Finish with fresh basil before serving.