Pea, asparagus, buffalo mozzarella and hazelnut salad

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serves 4

Ingredients

  • 300g asparagus tips, halved
  • 150g fresh shelled peas
  • 75ml olive oil
  • 50g blanched hazelnuts, roughly chopped
  • 3 slices bread torn into pieces
  • 2 red chillies, deseeded and finely chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped tarragon
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 290g buffalo mozzarella, drained
  • 75g pea shoots
  • 150g radishes, trimmed and quartered
  • salt to taste

Method

  1. Bring a shallow pan of lightly salted water to simmering point, cook the asparagus for 3 – 4 minutes or until just tender
  2. Add the peas for a final minute
  3. Drain and run under cold water
  4. Heat 2 tbsp olive oil and add the nuts. Toast them over medium heat (about 4 – 5 minutes)
  5. Add the bread and cook until golden. Take off the heat and sprinkle in a bit of salt.
  6. Mix the rest of the oil with the chilli, vinegar and herbs.
  7. Tear the mozzarella into bite sized pieces.
  8. Toss together the asparagus, peas, pea shoots, radishes, nuts, bread and mozzarella.
  9. Add the dressing, toss and serve

Thanks Jenna for sending this in X