Salade de tomates, basilic et mozzarella

Ingrédients

• 30 g rocket
• 20 g fresh basil, (stalks and leaves)
• 2 garlic cloves, (peeled)
• salt and freshly ground black pepper, (to taste)
• 1 tbsp olive oil
• 100 g reduced-fat diced mozzarella ((or mozzarella balls))
• 200 g cherry tomatoes, (halved)
• 20 g fresh basil
• 50 g rocket
• 50 g watercress
• 1 tbsp balsamic vinegar

Préparation

1. 1

   Add: To make the pesto, add the rocket, basil, garlic, and olive oil to a food processor, then blitz until smooth. Season to taste with salt and pepper.

2. 2

   Add the mozzarella to a bowl and pour over the pesto. Mix to coat. Leave to one side.

3. 3

   Remove the basil leaves from the stalks and chop any larger leaves.

4. 4

   Assemble your salads — dividing the rocket, watercress, basil, and tomatoes between your serving plates.

5. 5

   Drizzle over the balsamic vinegar and add the pesto-coated mozzarella.