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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.