Salad of Buffalo Mozzarella and broad beans with walnut salsa

SALAD OF BUFFALO MOZZARELLA AND BROAD BEANS WITH WALNUT SALSA

Walnut salsa

200g walnuts
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.

The salad

1 cup blanched and peeled broad beans
2 tbsp extra virgin olive oil
100g lamb’s tongue lettuce, washed and dried
250g buffalo mozzarella
Sea salt
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.