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Nutty kale, tomato and mozzarella warm salad with pesto croutons

Cook Time10 minutes
Total Time20 minutes
Servings: 4

Ingredients

  • 200 g chopped curly kale stems removed
  • 75 g mixed nuts cashews, walnuts, hazelnuts, lightly toasted
  • 2 x 125g mozzarella pulled into pieces
  • 6 sun-dried tomatoes snipped into pieces
  • 10 baby plum tomatoes quartered
  • 2 tsp green pesto
  • 1 thick slice ‘good’ bread white or brown, cut into 1-2cm squares

Dressing

  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp yuzu or 1 tbsp lemon juice

Garnish

  • 2 tbsp chopped fresh herbs parsley, basil or chives

Instructions

  • Put kale into a large bowl and pour over boiling water to cover. Leave for 5 minutes then drain well and keep warm.
  • Heat 1 tbsp of the olive oil in a frying pan and sauté the bread cubes until well browned on all sides. Stir in the pesto and mix well. Sauté for a further 2 minutes.
  • Return the kale to a large bowl and toss in the nuts, tomatoes and sun-dried tomatoes.
  • Mix 1 tbsp olive oil, yuzu or lemon juice and balsamic vinegar in a small bowl. Add pepper and mix well to combine. Pour over the kale and toss well. Gently fold in the mozzarella.
  • Tip into a serving dish or separate individual bowls. Sprinkle over the nuts and top with the croutons and chopped herbs.

Notes

For a variation try griddled Halloumi instead of the mozzarella.