Warm broad bean salad recipe
Warm salad of broad beans, peas, beetroot and mozzarella 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. 4 heritage beetroots2 shallots2 tbsp rapeseed oil500g/1lb 2oz broad beans, podded and outer skin removed200g/7oz fresh peas, podded200g/7oz mangetout, thinly sliced2 balls buffalo mozzarella, torn few basil leaves, to garnish 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 dressing30g/1oz honey30g/1oz white balsamic vinegarpinch saltsqueeze lemon juice 30g/1oz French dressing 30g/1oz honey 30g/1oz white balsamic vinegar pinch salt squeeze lemon juice 1 garlic clove, crushed100g/3½oz blue cheese50g/1¾oz buttermilk40g/1½oz crème fraîche40g/1½oz mayonnaisedash worcestershire sauce (omit if cooking for vegetarians)dash Tabasco 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 Method 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. Preheat the oven to 200C/400F/Gas 6. 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. 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. 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. 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. 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. 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. 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. Place the beans, mangetout and peas in a large serving bowl. Scatter over the pieces of torn mozzarella, shallots and beetroot. 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. Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve.