Buffalo Mozzarella, Broad Bean & Pea Salad with Lemon & Mint
Author: Janelle
  • 200g of fresh peas, podded weight
  • 200g of broad bean pods
  • 4 medium sized fresh buffalo mozzarella balls
  • 2 tablespoons of fresh mint, coarsely chopped
  • 2 lemons, 1 cut into wedges
  • Freshly ground pepper and salt
  • Extra virgin olive oil
  1. First, cook the beans. In a large pot of boiling water, cook broad beans pods for 1 minute. Then, add fresh peas (still in their pods) and cook for an additional minute. Immediately put all of the beans into an ice bath for 5 minutes.
  2. Next, pop all of the broad beans out of their pods. Make sure to delicately remove the white skin on each bean. Then, remove all of the peas from their pods.
  3. Combine all of the beans, peas and mint in a medium sized bowl. Add the juice of 1 lemon along with a drizzle of olive oil and salt and pepper to taste. Separately, prepare the mozzarella balls by tearing them in half and seasoning lightly with olive oil, salt and pepper.
  4. Plate the salads by placing a few spoonfuls of beans and peas on each plate. Then, place mozzarella on top along with more beans and peas on top and on the sides. Drizzle everything lightly with olive oil and some more fresh lemon juice. Garnish with lemon wedges.
Recipe by the chic brûlée at http://thechicbrulee.com/2013/07/12/buffalo-mozzarella-broad-bean-pea-salad-with-lemon-mint/