A simple herb salsa of mint, parsley and preserve lemon brings this simple spring vegetable salad to life. Add buffalo mozzarella or BBQ meat for a winning combination.

INGREDIENTS:

For the salad:

• 500g green beans (ends trimmed)

• 2-3 bunch’s asparagus (ends trimmed)

• 400g snacking tomatoes (mixed colours, sliced in half)

• 2 Buffalo mozzarella balls

• Olive oil for cooking

• Re-Purposeful Picks Salsa Verde

METHOD:

1. Steam the green beans until cooked, drain and set aside.

2. Heat up a heavy base fry pan to medium heat, add a small drizzle of olive oil followed by adding the asparagus. Allow to light char turning with tongs to cook evenly.

3. Add to a large mixing bowl the cooked green beans, charred asparagus and the tomatoes sliced in half. Spoon over the salsa verde and mix through.

4. Serve the vegetables piled up on a serving platter, add the buffalo mozzarella roughly ripped up over the top. Add a pinch of pepper and sea salt over the top followed by an extra drizzle of olive oil over the mozzarella.

Serves: 4

Prep / cook time: 25 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.