Swamp salad
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
- Prep:15 mins
- Easy
Nutrition per serving
- kcal 318
- fat 26g
- saturates 11g
- carbs 5g
- sugars 0g
- fibre 3g
- protein 15g
- salt 0.65g
Ingredients
- 1 lemon , zested
- 3 tbsp extra virgin olive oil
- 1 tbsp crème fraîche or 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 tomatoes or any tomato of your choice, cut into wedges
- small bunch of parsley , roughly chopped
- small bunch of dill , roughly chopped
- handful of shelled pistachios , roughly chopped
- 1 large ball of mozzarella
Method
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.
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.
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'.
