Salads are a good way to use your imagination in cooking, and as I love cheese and often put cheese into a salad, this time I decided to use
Bocconcini.
Bocconcini is a form of Mozzarella and although slightly chewy, it gives a nice texture to many salads, and also looks attractive.
I put the salad on individual plates and added a juicy, sweet nectarine to each plate.
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Makes: 2 - 3 servings
Ingredients
120 g small grape tomatoes, halved
50 g rocket leaves
1 small avocado, chopped
½ large shallot (or small onion), sliced
100 g baby Bocconcini
1 tbsp pine nuts or sunflower seeds
For the dressing
1½ tbsp mayonnaise
¾ tbsp lemon juice
¾ tbsp water
3 anchovy fillets
½ clove garlic, crushed
Method
Chop the anchovies finely.

Chop them so they are small pieces
Mix all the salad dressing together in a screw top jar, and shake to combine.
Coat the avocado in a bit of extra lemon and then drain off any excess.
Put all salad ingredients in a bowl - apart from the Bocconcini.
Toss gently, and add the Bocconcini.
Add the salad dressing and gently mix.

Add a small slice of lemon for contrast colour if putting the whole bowl on the table
Can also be served as an entre.
Categories
#Salad
#Healthy
#Easy
#Entre
#Bocconcini
#Rocket
#Tomatoes