I have seen a few iterations of salad with these components – the thing I love about this version is the addition of both crumbled salty feta and torn milky fresh mozzarella to contrast the peppery watercress, fresh herbs and sweet peas and beans. The final touch is a sprinkling of chilli flakes and dukkah for heat and texture.
Serves: 8
INGREDIENTS
2 cups broad beans
1 cup frozen peas
few sprigs mint
2 tablespoons olive oil
¼ cup lemon juice
1 teaspoon caster sugar
6 cups baby watercress or other salad greens
2 large avocados, sliced
350 grams buffalo mozzarella, torn into chunks
200 grams feta, crumbled
¾ cup fresh mint leaves
2 tablespoons roughly chopped dill
sea salt and freshly ground black pepper
½ teaspoon chilli flakes
3–4 tablespoons dukkah
poached eggs (see Cook's Note) and Turkish bread, to serve
METHOD
Bring a medium pot of water to boil and fill a bowl with cold water and a few ice cubes. Drop the broad beans into the water and cook just until the water comes back up to the boil. Take out the beans with a slotted spoon and put straight into the chilled water.
Drop the peas into the same boiling water for 1 minute, then drain and refresh under cold running water.
Gently pop the beans from their pods and add to the peas with a few sprigs of mint (remove before serving) and refrigerate both in a covered container.
Whisk together the olive oil, lemon juice, sugar, salt and pepper.
To serve: Layer on to a platter; first, the watercress, then avocado, mozzarella, beans and peas, feta, mint leaves and dill. Drizzle with lemon dressing and sprinkle with chilli flakes and dukkah. Serve with poached eggs and Turkish bread.
Cook's note: To poach eggs in advance, heat a pot of at least 12cm-deep simmering water, adding ¼ cup of white vinegar. Poach super-fresh eggs, three at a time, for just 3–4 minutes. Drain and refresh in cold iced water as with the broad beans. Once cold, drain and store on a covered plate until ready to serve. To reheat, simply drop back into a pot of simmering water for a minute.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!