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.

Virgin Caesar

Here's a recipe I created back in May but forgot about it. Sadly the hawthorn flowers are no longer in season, but you can substitute with raw almonds.
This is a fresh nutty salad with plenty of bite and peppery undertones, easy to prepare and wonderfully healthy.

1 stale baguette
500g asparagus
150g fresh peas
200g parmesan
40g hawthorn flowers
2 baby gem lettuce
Extra virgin olive oil
Sea salt and cracked pepper for seasoning

Method:
Slice baguette into 5mm thick pieces and lay out over baking tray, drizzle with a little olive oil and season with salt and pepper. Place in oven set at 160oC for 30 minutes, once cooked leave croutons out to dry for 3 hours. Place a medium pot of water on to boil, snap the coarse bottoms of asparagus off and slice in half lengthways. Once water is boiling add the asparagus and cook for 2-3 minutes till just tender, drain and cool under cold running water. Slice parmesan into thin wedges and separate the gem leaves and wash.
To make the salad you can either make 4 individual salads or one large platter. First lay down torn pieces of gem and evenly distribute the asparagus, followed by breaking croutons and parmesan over salad. Scatter the fresh pea's over salad, then garnish with hawthorn flowers. Lastly season with desired amount of salt and pepper then drizzle over a little extra olive oil and serve.