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Buffalo mozzarella with broad bean and young leaf salad

Buffalo mozzarella with broad bean and young leaf salad

Name: Buffalo mozzarella with broad bean and young leaf salad
Yield: Serves 4
Cuisine: Italian recipes

Easy
June 2006

Easy
June 2006

Serves 4
Ready in 20 min

This easy salad is unmistakably Italian, and is packed with tasty titbits. You could add some croutons or dry-cured ham such as Serrano or Parma ham, if you like.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 498kcals
Fat: 40g (18.2g saturated)
Protein: 28.1g
Carbohydrates: 6.6g
Salt: 1.9g

Nutrition: per serving

Calories: 498kcals
Fat: 40g (18.2g saturated)
Protein: 28.1g
Carbohydrates: 6.6g
Salt: 1.9g

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Ingredients

300g podded fresh or frozen broad beans
100g young salad leaves (we used wild garlic leaves, pea shoots and cress) or rocket
500g buffalo mozzarella or feta, broken into rough, bite-size pieces

For the dressing

2 garlic cloves, crushed
Juice of 1 lemon
5 tbsp cold-pressed rapeseed oil (from health food shops) or olive oil
A little chopped fresh mint

Ingredients

300g podded fresh or frozen broad beans
100g young salad leaves (we used wild garlic leaves, pea shoots and cress) or rocket
500g buffalo mozzarella or feta, broken into rough, bite-size pieces

For the dressing

2 garlic cloves, crushed
Juice of 1 lemon
5 tbsp cold-pressed rapeseed oil (from health food shops) or olive oil
A little chopped fresh mint

Method

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.
Make the dressing. Mix together the garlic, lemon juice, rapeseed oil, mint and some salt. Set aside.
Arrange the salad leaves, beans and cheese on plates, and serve with the dressing.

Method

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.
Make the dressing. Mix together the garlic, lemon juice, rapeseed oil, mint and some salt. Set aside.
Arrange the salad leaves, beans and cheese on plates, and serve with the dressing.