Buffalo mozzarella with broad bean and young leaf salad

Method

1. Blanch the beans in plenty of salted, rapidly boiling water for no more than a couple of minutes. Plunge straight into cold water and drain. Squeeze the beans gently with your thumb and forefinger to remove the tough skins (you don’t have to but they will look spectacular and be easier to digest). Set aside.
2. Make the dressing. Mix together the garlic, lemon juice, rapeseed oil, mint and some salt. Set aside.
3. Arrange the salad leaves, beans and cheese on plates, and serve with the dressing.