Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

Robert Thompson / 01 August 2013

Robert Thompson’s buffalo mozzarella with peas, broad beans, mint, lemon and olive oil is a deliciously fresh summer salad.

Cooking time

25 minutes

Serves

4



Ingredients

  • 4 buffalo mozzarella balls
  • 200g of fresh peas, podded weight
  • 200g of broad bean pods
  • 1 handful of fresh mint, leaves removed from stalks, torn into small pieces
  • 100g of pea shoots
  • 2 lemons, 1 cut into wedges
  • Salt
  • Pepper
  • Olive oil

Method

1. Place the mozzarella balls on a tray after draining them from their liquid. Cover in cling film and allow to warm to room temperature - this allows the cheese to soften and brings out the delicate flavour of the mozzarella

2. Drop the broad beans in a pan of boiling water.  After a minute, add the peas and leave to cook for another minute. Strain the beans and peas and immediately refresh in ice cold water for 5 minutes. Using the tip of a small knife pop all of the broad beans out of their skins and remove the little white germ, which can be bitter

3. Mix the broad beans, peas, mint and pea shoots together. Add the juice of one lemon to taste as well as a little olive oil. Season with salt and pepper to taste

4. To plate, cut each mozzarella ball in half and season lightly. Place piles of the broad beans, peas and pea shoots on the plates and put the mozzarella on top. Finish with another spoon of the peas and beans, some olive oil and a little more lemon juice. Use the lemon wedges to garnish.

Recipe courtesy of Great British Chefs. For more great picnic recipes go to www.greatbritishchefs.com

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