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Rocket salad with buffalo mozzarella

Category Salads

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  • 20 minutes
  1. 1 bunch flat leaf parsley
  2. 1 bunch basil
  3. 150 g rocket
  4. 1 red bell pepper
  5. 300 g buffalo mozzarella
  6. 1 onion
  7. 1 clove of garlic
  8. 1 organic lemon
  9. 4 tbs olive oil
  10. 1 tbs liquid honey
  11. 100 ml vegetable broth
  12. salt, pepper
  13. 50 g pine nuts, browned

1. Remove the parsley and basil leaves from the stems, then tear into small pieces together with the rocket. Clean and slice the bell pepper. Dice the mozzarella.

2. Peel the onion and garlic. Halve the onion and cut into thin slices. Very finely dice the garlic.

3. Wash the lemon in hot water, finely zest half of the peel and squeeze out the juice. Stir the garlic, lemon juice, lemon zest, olive oil, honey, and vegetable broth. Season to taste with salt and pepper.

4. Mix the rocket and herbs in the small Lasagnera, then spread the bell pepper, diced mozzarella and onion slices over the top. Pour dressing on and serve with pine nuts sprinkled around.

This recipe has been tested and approved by AMC.

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Cooking method

Without cooking

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