Tomato and buffalo mozarella salad with pesto and broccoli: a recipe share

A recipe share for CardioKit by Andreas Wingert

After spending the beginning of his career in some of Europe’s finest Michelin restaurants and hotels, Andreas had the opportunity to join Circle Health as Executive Head Chef at their flagship private hospital in Bath.  Andreas continues to work as Circle’s Executive Head Chef on various projects in the UK and China.

Mozzarella diced                100g
Cherry tomato halved       150g
Broccoli florets blanched  100g
Pine nuts toasted                20g
Pesto separate recipe         40g
Salt and pepper to taste

For the pesto

Basil                                    100g
Garlic cloves blanched        2
Pine kernels                        30g
Pecorino cheese                 30g
Parmesan cheese               20g
Olive oil                               60g

Making the pesto

Add garlic to pan of cold water and bring to boil.

Add all ingredients into a food processor and blend to the desired consistency.

Making the recipe

Dice the chicken in 1 cm x 1 cm cubes and place in a bowl.
Blanch broccoli florets in salty water for 3 minutes then transfer into ice cold water.
Add all other ingredients and combine gently.
Check seasoning and serve.

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