Warm Salad Of Broad Beans Peas Beetroot And Mozzarella Recipes

WARM SALAD OF BROAD BEANS, PEAS, BEETROOT AND MOZZARELLA

Steps:

• 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.

WARM FAVA BEAN & PEA SALAD

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.