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
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

Published: 31 May 06
Updated: 18 Mar 24

Test kitchen approved

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.

Browse more fresh and zesty summer starters.

Serves 4
Ready in 20 min

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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

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.

Recipe from June 2006 Issue

Nutrition

Nutrition: per serving

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

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