Prep time: 10mins

Cooking time: 15ins

Serves 4

Ingredients:

• 4 Slices of Sourdough bread
• Broccolini Bunches
• 2 Buffalo Mozzarella Balls
• 2 Tbsp HFM Pesto
• Salt & Pepper
• Olive oil

Method:

1. Preheat the oven to 200°C.

2. Cut the bread into approx. 3cm pieces and place them on a baking tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss well and place into the oven for 12-15 mins until golden and crunchy.

3. Cut off the bottom ends of the broccolini and place the broccolini on a baking tray line with baking paper.

4. Season with salt and pepper and drizzle with olive oil. Toss well and place into the oven. Roast them for 12-15mins until golden brown.

5. Remove croutons and broccolini from the oven once ready and set aside to cool to temperature.

6. Arrange the broccolini and the croutons on a platter. Drain the Buffalo Mozzarella and tear it into 3 pieces. Place on top of the broccolini.

7. In a bowl, mix the pesto with 2 Tbsp of olive oil to make it a little runnier. Whisk well to combined and drizzle the salad with it. Serve at room temperature.

8. Garnish with some Basil leaves if desired.

Tips:

• Serve as a side dish with grill or roasted meats.
• Add some Cured meats or any other grilled or roasted vegetable to make it a main dish.