Broad beans with mozzarella, lemon & mint

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olive magazine

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Recipe by olive magazine

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1. Simmer the broad beans for 4 minutes, drain, cool and peel off the grey skins. Mix with the lemon zest, juice and mint and add a good slug of oil. season.
2. Put the mozzarella in the centre of a plate, spoon the beans around and drizzle some of the dressing over the cheese.

Double podding

Broad beans have a long, slightly furry pod, and each bean has a leathery, greyish skin. Removing both is called double podding.

Per serving

372 kcalories, protein 14.8g, carbohydrate 4.4g, fat 32.9 g, saturated fat 12.3g, fibre 2.7g, salt 0.83 g

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• Debs

  26 July 2009

  Debs rated and commented on this recipe

  

  My husband and I thought this was delicious, a lovely light supper or lunch. It was very refreshing and made a nice change to eat broad beans this was.

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Ingredients

• 2 handfuls (about 100g) broad beans , fresh or frozen
• 1 lemon , zested and juiced
• 2 handfuls mint , chopped
• olive oil
• 1 ball mozzarella , a buffalo mozzarella will have a superior flavour

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 2 handfuls (about 100g) broad beans , fresh or frozen
• 1 lemon , zested and juiced
• 2 handfuls mint , chopped
• olive oil
• 1 ball mozzarella , a buffalo mozzarella will have a superior flavour

Per serving

372 kcalories, protein 14.8g, carbohydrate 4.4g, fat 32.9 g, saturated fat 12.3g, fibre 2.7g, salt 0.83 g

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