Made using borlotti beans and broad beans, this salad recipe is as filling and satisfying as it is delicious.
Serves: 4-6
INGREDIENTS
1 x 600 gram packet frozen broad beans
½ small red onion, thinly sliced
2 tender inner stalks of celery
1 x 400 gram tin cooked borlotti beans, drained and rinsed
2 handfuls wild rocket
150 grams fresh mozzarella in whey (I used Clevedon Valley Buffalo Company)
Dressing
1/3 cup olive oil
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 clove garlic, crushed
1 long red chilli, seeded and finely sliced
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Cook the broad beans in boiling salted water until just tender. Drain and refresh in cold water. Peel and discard the skins and place the beans in a large bowl.
Soak the red onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Slice the celery thinly on the diagonal.
Add the red onion, celery, broad beans and rocket to the borlotti beans and toss with half the dressing, turning gently to coat.
To serve: Transfer half the salad to a serving platter. Pat the mozzarella dry on kitchen towels, break into rough pieces and place half amongst the salad. Top with the remaining salad and mozzarella and spoon over the remaining dressing.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.