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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.