A delicious summer lunch to eat with sourdough, unsalted butter and some good sea salt. Its from ” Sea & Shore” by Emily Scott.
Ingredients
- 400 g podded broad beans or peas
- a handful black olives pitted and halved
- 250 g rocket washed
- 2 balls buffalo mozzarella
- zest of 1/2 lemon
- sea salt and black pepper
DRESSING:
- 1 tbsp dijon mustard
- 1 tbsp sherry vinegar
- 200 ml extra virgin olive oil
- juice of 1/2 lemon
- sea salt and black pepper
Servings:
Instructions
- Blanch the broad beans or peas in boiling water until tender. Drain and season, then place in a bowl with the olives and rocket. Toss to combine.
- Make the dressing. Put the mustard and sherry vinegar into a bowl and season well. Gradually add the olive oil, whisking to emulsify. Squeeze in the lemon juice and whisk to combine. Check seasoning.
- Tip the salad onto a serving plate. Tear each mozzarella ball into four pieces and place on top. Drizzle with the dressing and scatter over the lemon zest.
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