PSB, Mozzarella, Sunblush Tomato and Wild Garlic Pesto Salad
Date Added: 29/05/2025
Ingredients:
180g PSB - ends trimmed
1 tin Cannellini beans - drained 60g
90g Mozzarella Pearls - drained
120g Sunblush Tomatoes - drained/diced
Juice of 1 lemon
Pinch salt & pepper
Wild Garlic Pesto -
50g Wild Garlic - washed
4 tbsp olive oil
20g Parmesan - grated 10g
Pine nuts - toasted
Pinch salt & black pepper
Juice of ½ lemon
Method:
- Steam PSB for 2 minutes in the microwave on a microwaveable plate with cover and a splash of water.
- Cool under cold water.
- To make pesto add wild garlic, parmesan, pine nuts, lemon & seasoning in food processor until broken down.
- Mix PSB, beans, pesto, tomatoes, cheese together in bowl.
- Serve.