This Seasonal Greens, Bocconcini and Fresh Figs Salad is easy to make. If you don’t have a steam oven, vegetables can be blanched in boiling water for 1 minute. Plunging vegetables in iced water stops them from cooking and keeps their colour vibrant.
Seasonal Greens, Bocconcini and Fresh Figs Recipe
Serves 6-8
Prep time: 20 mins
Cook time: 15 mins
Ingredients:
500g fresh or frozen peas
500g green beans, tops trimmed
3 bunches of asparagus, ends trimmed and cut on an angle, approx 3 cm long
3 bunches broccolini, ends trimmed and cut on an angle, approx 3 cm long
1⁄2 cup (125ml) extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp sea salt flakes
1/3 cup (35g) walnuts, toasted
4 fresh figs, cut in half
8 bocconcini, torn
2 tbsp balsamic glaze
Method:
Prepare a large bowl of iced water. This ice bath will be used to refresh vegetables after cooking, preventing them from continuing to cook and keep colours vibrant. Keep adding ice to keep water cold between cooling vegetables.
Preheat a steam oven on steam at 100°C. Place peas and beans onto two perforated trays; place in the steam oven and cook 2–3 minutes, or until vegetables are tender-crisp and bright in colour. Plunge vegetables into the ice water bath, drain then pat dry with kitchen paper. Repeat with asparagus and broccolini.
Transfer vegetables to a large bowl and toss well with extra virgin olive oil, balsamic vinegar and salt. Arrange on a serving platter and garnish with walnuts, figs and bocconcini.
Drizzle with balsamic glaze and serve.
Smart Tips:
If you don’t have a steam oven, vegetables can be blanched in boiling water for 1 minute.
Plunging vegetables in iced water stops them from cooking and keeps their colour vibrant.
Any variety of green vegetables can be used.
Recipe by Cleo Kerameas, culinary expert from Winning Appliances, leading kitchen and laundry specialist.
