There’s something about dining alfresco that makes me ridiculously happy. The good old English weather is characteristically stingy when it comes to sunshine, so we have to seize the day whenever the rays come beaming down – and what better way to do so than getting out in the garden and enjoying some good food?
This summer salad only took me around 10 minutes to put together, which is perfect for a warm day (who wants to be getting their face melted off in a hot kitchen when you can be drinking wine in the garden?!). It’s great for hosting too, as it’s so simple to make you pretty much can’t go wrong.
I added a side of olives and a few bits of crusty bread as I was making lunch for a few people, although the salad is really nice on its own too – often when I’m too hot I only want something light. Drizzle on the balsamic glaze, pour yourself a refreshing glass of fizz and tuck in.
If you’re looking for something sweet for afterwards, try my gluten free lemon drizzle cake!
You will need
(serves 4)
- A pinch of salt
- 2 packs of 125g asparagus tips
- 200g of cherry tomatoes
- 125g mozzarella ball (you could also use small individual balls)
- Balsamic glaze – for drizzling
- Olive oil – for drizzling
Let’s make it!
Lightly rinse your asparagus, add a pinch of salt and steam for 6-8 minutes (or until desired tenderness is reached) Meanwhile, rinse and chop your cherry tomatoes in halfDrain your mozzarella and roughly chop into small pieces Take asparagus from the steamer and lay out on the plate Add cherry tomatoes and sprinkle on mozzarella Drizzle with olive oil and balsamic glaze Enjoy!
FYI – I got those floral plates for 50p from a car boot sale! I love finding a car boot sale bargain, don’t you?
