Warm Salad Of Broad Beans Peas Beetroot And Mozzarella Recipes

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WARM SALAD OF BROAD BEANS, PEAS, BEETROOT AND MOZZARELLA



Warm salad of broad beans, peas, beetroot and mozzarella image

Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate.

Provided by James Martin

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 20

4 heritage beetroots
2 shallots
2 tbsp rapeseed oil
500g/1lb 2oz broad beans, podded and outer skin removed
200g/7oz fresh peas, podded
200g/7oz mangetout, thinly sliced
2 balls buffalo mozzarella, torn
few basil leaves, to garnish
30g/1oz French dressing
30g/1oz honey
30g/1oz white balsamic vinegar
pinch salt
squeeze lemon juice
1 garlic clove, crushed
100g/3½oz blue cheese
50g/1¾oz buttermilk
40g/1½oz crème fraîche
40g/1½oz mayonnaise
dash worcestershire sauce (omit if cooking for vegetarians)
dash Tabasco

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft.
  • Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters.
  • Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth.
  • Blanch the broad beans in boiling water for a couple of minutes and then drain.
  • Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes.
  • Make the blue cheese dressing by blending all the ingredients together in a blender until smooth.
  • Place the beans, mangetout and peas in a large serving bowl.
  • Scatter over the pieces of torn mozzarella, shallots and beetroot.
  • Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve.

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