Warm salad of broad bean, mangetout, peas, roasted beetroot and mozzarella
Method
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Preheat the oven to 200C/400F/Gas 6.
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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.
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Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters.
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Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth.
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Blanch the broad beans in boiling water for a couple of minutes and then drain.
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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.
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Make the blue cheese dressing by blending all the ingredients together in a blender until smooth.
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Place the beans, mangetout and peas in a large serving bowl.
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Scatter over the pieces of torn mozzarella, shallots and beetroot.
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Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve.
Ingredients
For the warm salad
- 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
For the mustard and honey dressing
- 30g/1oz French dressing
- 30g/1oz honey
- 30g/1oz white balsamic vinegar
- pinch salt
- squeeze lemon juice
For the blue cheese dressing
- 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
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Warm salad of broad bean, mangetout, peas, roasted beetroot and mozzarella
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