Broad beans with mozzarella, lemon & mint
A few fresh ingredients are all you need for this simple salad
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 minutes
Vegetarian
- 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.
- 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
Recipe from olive magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11330/
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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
Ready in 15 minutes
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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26 July 2009
Debs rated and commented on this recipe
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31 May 2010
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31 May 2010
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12 July 2011
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