Fresh silky mozzarella and juicy ripe figs make this a simple, stunning combination that doesn’t involve much work – perfect.
Serves: 6
INGREDIENTS
300 grams round green beans, stem end removed
2 tender inner stalks of celery, thinly sliced
1 x 400 gram tin borlotti beans, drained and rinsed
2-3 balls fresh mozzarella in whey, drained (I use Clevedon Valley Buffalo)
3 large fresh figs, quartered
Basil dressing
finely grated zest 1 lemon
1 tablespoon lemon juice
3 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon finely chopped red onion
1 tablespoon finely chopped basil
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the lemon zest and juice, oil and garlic in a bowl and season. Stir in the onion and basil.
Salad: Cook the beans in boiling salted water until just tender. Drain and refresh in cold water then pat dry on kitchen towels. Put the beans, celery and borlotti beans in a bowl and toss with half of the dressing.
Slice each ball of mozzarella into 6 if using 2 balls or into 4 if using 3 balls.
To serve: Divide the beans between plates and top with the mozzarella and figs. Spoon over the remaining dressing and garnish with extra basil and a grind of black pepper.
Menu: Serve this with Lamb Braised with Potatoes, Tomatoes and Feta for main, and La Miascia to finish
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!