Ingredients

• 1 1/2 cups (225g) frozen broad beans
• 1 cup (120g) frozen peas
• 250g punnet cherry tomatoes, halved
• 1 bunch watercress, sprigs picked
• 200g tub cherry bocconcini, drained, torn
• 1/2 cup (125ml) extra virgin olive oil
• 1/4 cup (60ml) white balsamic condiment (see note) or white wine vinegar
• 1/2 cup (130g) good-quality basil pesto

Description

Cherry Tomato, Cress And Broad Bean Salad Recipe - Cook The Beans And Peas In Boiling Salted Water For 3 Minutes. Drain And Refresh Under Cold Running Water. Remove The Tough Outer Skins From The Broad Beans, Then Place In A Bowl...

View Full Recipe