Kid-Friendly: Healthy Popovers with Summer Salad

Ingredients:

Popovers

• 1 cup whole milk
• 3/4 cup premium flour
• 3 large eggs, lightly beaten
• 1 tsp vanilla extract
• 3 tablespoons unsalted butter, melted
• 1/4 tsp baking powder
• Cooking spray with flour

Summer salad

• 1.5 cups grape tomatoes, quartered
• 110 g fresh mozzarella, cut into 1 cm cubes.
• Half a cucumber, peeled and diced (about 1 cup)
• 1/2 cup loosely chopped fresh basil leaves
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine or balsamic vinegar

Preparation:

1. Preheat oven to 200°C. Generously spray a 12-cup muffin tin with cooking spray and set aside.
2. Popovers:
   
   In a medium bowl, combine the milk, flour, eggs, vanilla extract, and 1/2 teaspoon salt. Add the melted butter, knead until smooth, and let rest for 5 minutes. Stir in the baking powder, then divide the batter evenly among the 1/4-cup muffin tin wells. Bake until the popovers are puffed at the edges, 20-25 minutes, rotating the tin halfway through.
3. Salad:
   
   While the popovers are baking, combine the tomatoes, mozzarella, cucumbers, and basil in a medium bowl. In a measuring cup, combine the olive oil, vinegar, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper; pour the dressing over the vegetables and toss to coat. Cover the bowl and refrigerate.
4. Assembling popovers:
   
   When the popovers are done, remove them from the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top with 1/2 cup of salad. Serve immediately.