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Swamp salad
Serves 2 as a main, 4 as a support act
Easy
Prep:
Transform leftover herbs and tomatoes into a vegetarian salad. You can also stir this through pasta or serve it with grilled meat, chicken or fish
Skip to ingredients
Units:
- 1 lemonzested
- 3 tbsp extra virgin olive oil
- 1 tbsp crème fraîcheor yogurt (use a little more for a creamier dressing)
- ½ tsp caster sugar
- ½ large or 2 small cucumbers(or use leftover ends), sliced or cut into chunks
- 2 green tomatoesor any tomato of your choice, cut into wedges
- small bunch of parsleyroughly chopped
- small bunch of dillroughly chopped
- handful of shelled pistachiosroughly chopped
- 1 large ball of mozzarella
Nutrition: per serving
- kcal318
- fat26g
- saturates11g
- carbs5g
- sugars4glow
- fibre3g
- protein15g
- salt0.65g
Method
step 1
Tip the lemon zest into a bowl. Slice the rind and pith off the lemon, then slice between the membrane using a small, sharp knife to release the lemon segments into the bowl with the zest. Squeeze any juice into the bowl, including any extra juice from the peel you’ve cut off.
step 2
Add the olive oil, crème fraîche, plenty of seasoning and the sugar to the bowl, and whisk everything together. The lemon juice will emulsify with the oil and the crème fraîche will provide creaminess.
step 3
Put the cucumber and tomatoes in a second bowl, and add most of the herbs and pistachios. Pour over most of the dressing and toss to combine. Tear the mozzarella into the salad, then add the remaining dressing and scatter over the remaining herbs and pistachios. Drizzle over a little more olive oil, if you like. Best eaten within a day or so – the salad will continue to release liquid over time and become more 'swampy'.
