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
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
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.