Cherry tomato, cress and broad bean salad

This easy and tasty summer salad will complete any Christmas main.

Cook the beans and peas in boiling salted water for 3 minutes. Drain and refresh under cold running water.
Remove the tough outer skins from the broad beans, then place in a bowl with the peas, tomatoes, watercress and bocconcini. Combine the olive oil and balsamic in a bowl and season with salt and pepper. Toss the salad with the dressing, drizzle with a little pesto and serve with remaining pesto on the side.

Source

1 1/2 cups frozen broad beans

1 cup frozen peas

250g punnet cherry tomatoes, halved

1 bunch watercress, sprigs picked

200g tub cherry bocconcini, drained, torn

1/2 cup extra virgin olive oil

1/4 cup white balsamic condiment or white wine vinegar

1/2 cup good-quality basil pesto

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