SALAD OF BUFFALO MOZZARELLA AND BROAD BEANS WITH WALNUT SALSA
80g capers, soaked and rinsed well
1 cup finely chopped parley
3 cloves garlic, minced
Juice of one or two lemons
150ml extra virgin olive oil
Salt and pepper
In a food processor, finely pulse the walnuts and garlic. Finely chop the capers and mix with the walnuts and garlic, along with the parsley. Stir through the olive oil to achieve a thickish sauce. Season to taste with salt and pepper and add the lemon juice, some or all, to taste. Mix well.
1 cup blanched and peeled broad beans
2 tbsp extra virgin olive oil
100g lamb’s tongue lettuce, washed and dried
250g buffalo mozzarella
Freshly ground black pepper
Tear the mozzarella into large bite size pieces and arrange on a serving plate with the broad beans. Arrange the lamb’s tongue lettuce around and drizzle the walnut salsa over before serving. Serves 4 as a first course.