Easy Breezy Caprese
Servings: 4 people
Equipment
- 1 Baking Tray
- 1 large bowl
Ingredients
Salad
- 250 grams Broccolini
- 50 grams Cashew nuts
- 45 ml Cold Pressed Olive Oil
- 250 grams Spinach Leaves - Baby
- 100 grams Basil Pesto
Caprese base
- 4 Tomatoes ripe as possible
- 1 Lemon juiced
- 20 ml Cold Pressed Olive Oil
- 100 grams Cheese - Mozzarella
- 50 grams Olives - Black pitted
Instructions
- Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper.
- Cut the broccolini in half lengthwise and place on one half of the tray, then spread most of the cashews over the other half of the tray.
- Drizzle everything on the tray with oil and season with salt and freshly ground black pepper.
- Roast for 8 to 10 minutes, turning once, until the broccolini is tender and the cashews are nicely roasted.
- While the broccolini and cashews are roasting, slice the tomatoes into half-centimetre rounds and divide them between the serving plates. Season well with lemon juice, salt and some freshly ground pepper.
- Dress the Tomatoes liberally with extra virgin olive oil. Tear large chunks off the mozzarella ball and place on top of the Tomatoes. Scatter over the olives.
- Place the baby spinach in a large bowl. Add the roasted broccolini and most of the cashews, plus the Pesto, and toss everything together.Chop the remaining cashews and set aside for garnish.
- To serve, place the salad on top of the caprese base on each plate.Scatter with chopped roasted cashews and season with some salt and pepper.
