Fresh silky mozzarella and juicy ripe figs make this a simple, stunning combination that doesn’t involve much work – perfect.
Serves: 6
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
METHOD
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.
Menu: Serve this with Lamb Braised with Potatoes, Tomatoes and Feta for main, and La Miascia to finish
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeFresh Nectarine and Prosciutto Salad with Mozzarella and Prawns
Article by Claire Aldous
RecipeBeef Salad with Fresh Figs, Rocket and Mozzarella and Basil Dressing
Article by Claire Aldous
RecipeFresh Mozzarella, Roasted Eggplant and Tomato Salad
Article by Claire Aldous
RecipeGreen Beans with Warm Pear and Soft Cheese Toasts
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.