Capsicum, Tomato, and Bocconcini Salad with Savoury Granola
The mix of summery veg and creamy bocconcini makes for a textural treat in this sublime side dish, especially paired with our moreish savoury granola.
Ingredients
For the granola:
¼ cup pumpkin seeds
2 Tbsp sesame seeds (any colour)
¼ cup walnuts, chopped
A pinch of chilli flakes
½ tsp flaky salt
2 tsp olive oil
2 tsp soy sauce
2 tsp runny honey
For the salad:
2 red capsicums, cut into wedges
400g heirloom tomatoes, sliced
1 tub Clevedon Buffalo bocconcini
Extra virgin olive oil, for drizzling
Method
For the granola:
Preheat the oven to 180°C. Line two baking trays with baking paper.
Combine all of the granola ingredients and spread onto one of the trays. Bake for 6-8 minutes, or until golden (keep a close eye as it can burn easily). Set aside to cool.
For the salad:
Remove the bocconcini from the fridge an hour before you plan on serving. Toss the capsicum wedges with 1 Tbsp of olive oil and roast for 30 minutes, or until tender. Set aside to cool.
Arrange the capsicums on a platter and nestle the tomatoes in amongst them. Tear the cheese into pieces and place them around the tomatoes and capsicum. Drizzle with olive oil, season with salt and pepper, and sprinkle over the granola to serve.
Cook’s Tip: The savoury granola can be made ahead and kept in airtight jar for a few days.