Flat Peach, Mozzarella and Nasturtium Pesto Salad
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Recipe type: Salad
Prep time: 
Total time: 
Serves: 1-2
 
Nasturtium Pesto Marinated Mozzarella with Flat Peach & Croutons
Ingredients
for the nasturtium pesto
  • 25g pine nuts
  • 1 clove garlic, finely chopped
  • 25g nasturtium leaves
  • Juice of ½ a lemon (keep the rest for the salad)
  • 5 tbsp extra-virgin olive oil
For the dish
  • 1 ball mozzarella
  • 1 tbsp nasturtium pesto
  • 1-2 slices day old sourdough, sliced or torn into small cubes
  • 3 flat peaches, thinly sliced
  • Handful small nasturtium leaves and flowers
  • Extra-virgin olive oil
  • Sea salt and black pepper
Instructions
For the pesto
  1. Toast the nuts in a hot dry frying pan until lightly browned all over. Place into a food processor with the garlic, until roughly broken down. Add the nasturtium leaves and blitz briefly, then with the motor still running pour in the olive oil, lemon juice and add a big pinch of salt. Blitz until creamy but with some texture. Taste and adjust seasoning.
For the salad
  1. Tear the mozzarella into bite-sized pieces and place in a small bowl with 1 tablespoon of the pesto. Leave to marinate while you prepare the rest of the salad.
  2. Heat 1 tablespoon of oil in a frying pan to medium high and toss in the bread. Cook for 3-4 minutes until toasted and browned all over. Transfer to a plate to cool.
  3. Thinly slice the peach and mix with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Spread out across a serving plate, then top with the mozzarella, croutons, nasturtium leaves and flowers. Season the top of the salad with black pepper and add an extra few drizzles of pesto if you like. Eat straightaway.
Notes
Any leftover pesto can be kept in a jar in the fridge for a few days. Stir the remainder through a bowl of pasta.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/nasturtium-pesto-marinated-mozzarella-with-flat-peach-croutons/