Warm salad of broad beans, peas, beetroot and mozzarella
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Pregnancy-friendlyVegetarian
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.
By James Martin
From Saturday Kitchen
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
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.
