Water Pepper Pesto Salad

Water Pepper is a pungent and slightly spicy plant that grows in shallow ponds and rivers, a foraged item but quite easy to spot. Clusters of small purple buds form on the top and running down the stem grows thin slender leaves usually in sets of 2. However I recommend you buy a book on foraging with detailed pictures and description. Last thing I want to do is be responsible for poisoning your friends and family.

150g stale focaccia
150g cherry tomatoes
200g buffalo mozzarella at room temperature
2 nectarines
70 rocket
Extra virgin olive oil
Sea salt and pepper to season

PESTO:
75g water pepper leaves
20g flat leave parsley
50g grated parmesan
50g toasted peanuts
150ml extra virgin olive oil
Pinch sea salt

Method:
Slice the focaccia into 2 cm cubes and lay out over baking tray, drizzle lightly with olive oil and season with salt and pepper. On a separate baking tray place cherry tomatoes and also drizzle with oil and season. Place both trays in oven set at 140oC for 25 minutes.
Slice nectarines in half and remove the stone, then cut into thin wedges and place to one side till salad is ready to construct.
In a food processor place all the pesto ingredients and blend together for 2 minutes till relatively smooth. Once the croutons and tomatoes have cooked and cooled it is then time to make the salad. You can either make 4-6 individual salads or one large platter. First lay down some rocket then sprinkle desired amount of croutons followed buy slices of nectarine. Next evenly distribute the tomatoes and tear the mozzarella over salad. Lastly spoon generous amounts of pesto over salad and serve.