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Photo of Broad bean, watercress and heirloom tomato salad with buffalo mozzarella by WW

Broad bean, watercress and heirloom tomato salad with buffalo mozzarella

5
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy
You’ll be a welcome dinner guest if you bring along this colourful vegetarian salad.

Ingredients

Baguette

120 g, cut into 12 thin slices

Frozen broad beans

500 g

Watercress

100 g, leaves

Cherry tomatoes

350 g, sliced

Fresh basil

½ cup(s), leaves

Fresh lemon rind

1 tsp, finely grated

Balsamic vinegar

1 tbs

Olive oil

1 tbs

Mozzarella

110 g, buffalo mozzarella, drained, torn

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Place the baguette slices on a large baking tray and lightly spray with oil. Bake for 10 minutes, turning halfway through cooking, or until golden.
  2. Meanwhile, cook the broad beans in a saucepan of boiling water for 3-4 minutes or until just tender. Drain. Refresh under cold water. Peel and discard the outer skins.
  3. Place the broad beans, watercress, tomato, basil and lemon rind on a large serving platter. Drizzle with the vinegar and oil. Season with salt and pepper and toss to combine. Top with the mozzarella and serve with the toasted baguette.

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