Charred runner bean salad with mozzarella and salsa verde

Name: Charred runner bean salad with mozzarella and salsa verde
Prep time: 15 min
Total time: 15 min
Yield: Serves 3-4 as a side
Ingredients: 300g runner beans, halved diagonally (see Easy Swaps); 1 tbsp olive oil, plus extra to drizzle; 100g podded peas (fresh or frozen); Handful pea shoots; 200g ball buffalo mozzarella (check it’s vegetarian if you need it to be); 50g flaked almonds, lightly toasted in a dry pan; Grilled bread to serve (optional); For the salsa verde; Large handful soft herbs, finely chopped (we used a mix of parsley, mint and basil); 1 small garlic clove, crushed; 1 tbsp capers, washed and drained, roughly chopped; 1 shallot, finely chopped; 100g pitted green olives, roughly chopped; Finely grated zest and juice 1 lemon; 1 red chilli, seeds removed, finely chopped; 75ml olive oil

Portion size: Serves 3-4 as a side
Hands-on time 15 min
Difficulty: easy

Gluten-free

Vegetarian

Jess Meyer

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Runner bean salad is the perfect quick and easy recipe for warm summer nights. Layer up charred runner beans, peas and squidgy mozzarella and drizzle with punchy salsa verde.

Versatile salsa verde also elevates this simple chicken dinner.

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Ingredients

300g runner beans, halved diagonally (see Easy Swaps)
1 tbsp olive oil, plus extra to drizzle
100g podded peas (fresh or frozen)
Handful pea shoots
200g ball buffalo mozzarella (check it’s vegetarian if you need it to be)
50g flaked almonds, lightly toasted in a dry pan
Grilled bread to serve (optional)

For the salsa verde

Large handful soft herbs, finely chopped (we used a mix of parsley, mint and basil)
1 small garlic clove, crushed
1 tbsp capers, washed and drained, roughly chopped
1 shallot, finely chopped
100g pitted green olives, roughly chopped
Finely grated zest and juice 1 lemon
1 red chilli, seeds removed, finely chopped
75ml olive oil

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Method

For the salsa verde, mix all the ingredients in a small bowl with some salt. Set aside while you make the salad.
Heat a griddle pan over a high heat until smoking hot. Toss the runner beans with the oil, then grill in batches, turning once or twice, until charred in spots and tender – about 5 minutes. Or grill on a barbecue if you prefer.
Meanwhile, cook the peas in boiling water until tender (about 30 seconds for frozen, 1 minute for fresh). Drain, then refresh under cold water. Toss the charred beans with the peas and about half the salsa verde, then arrange on a platter with the pea shoots, roughly torn mozzarella and toasted almonds. Drizzle with the remaining salsa verde and serve with grilled bread on the side, if you like.
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Nutrition

451kcals Calories
38.3g (10.7g saturated) Fat
16.8g Protein
7.4g (3.6g sugars) Carbs
4.9g Fibre
1.2g Salt

Quick wins & tips

DON’T WASTE IT While the salsa verde will lose some of its colour if made ahead, leftovers will keep for 1-2 days in the fridge. Toss with salads or pasta, spread on sandwiches, or serve with grilled meat and fish.

EASY SWAPS Swap the runner beans for green beans if you like. The buffalo mozzarella can be swapped for bocconcini or, if you’re feeling indulgent, burrata.