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)
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
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.