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
![Fresh Nectarine and Prosciutto Salad with Mozzarella and Prawns]()
RecipeFresh Nectarine and Prosciutto Salad with Mozzarella and Prawns
Article by Claire Aldous![Beef Salad with Fresh Figs, Rocket and Mozzarella and Basil Dressing]()
RecipeBeef Salad with Fresh Figs, Rocket and Mozzarella and Basil Dressing
Article by Claire Aldous![Fresh Mozzarella, Roasted Eggplant and Tomato Salad]()
RecipeFresh Mozzarella, Roasted Eggplant and Tomato Salad
Article by Claire Aldous![Green Beans with Warm Pear and Soft Cheese Toasts]()
RecipeGreen Beans with Warm Pear and Soft Cheese Toasts
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.