Try this salad on a stick – a twist on serving a traditional Italian salad.
INGREDIENTS
1 loaf sourdough bread
olive oil
10 bocconcini in whey, drained
10 large basil leaves
10 cherry tomatoes
2 Lebanese cucumbers, thickly sliced
Dressing
½ cup olive oil
juice 1 large lemon
2 teaspoons wholegrain mustard
1 tablespoon very finely chopped red onion
2 cloves garlic, crushed
sea salt and freshly ground pepper
To assemble
10 x 15 cm knot top bamboo skewers
METHOD
Preheat the oven to 180˚C.
Trim all the crust off the bread and discard. Break the bread into large bite-sized pieces and place on a baking tray. Drizzle generously with olive oil and season with salt and pepper. Toss together then spread out in a single layer and bake for 8-10 minutes, turning occasionally, until golden and crisp. Cool.
To assemble: Carefully wrap each bocconcini in a basil leaf and thread onto the skewer with the remaining ingredients. Place on a serving platter and spoon over a generous amount of dressing. Serve immediately. Makes 10 skewers
Cook's tip: I used large, cherry tomato-sized bocconini for these skewers. You need 10 for this recipe so if only larger sized bocconcini are available, use 5 and cut them in half then gently wrap in a basil leaf.
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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!