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| Fresh Fig, Mozzarella and Bean Salad with Basil Dressing |
Fresh silky mozzarella and juicy ripe figs make this a simple, stunning combination that doesn't involve much work - perfect
Serves 6
Fresh Fig, Mozzarella and Bean Salad with Basil Dressing 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
Fresh Fig, Mozzarella and Bean Salad with Basil Dressing recipe
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
