This simple mozzarella salad recipe from Robert Thompson features creamy buffalo mozzarella, lovely fresh peas and broad beans for a beautiful dish. The mint and lemon are spectacular together in adding further freshness to this verdant salad - a perfect summer treat with a twist.
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Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to come up to room temperature - this allows the cheese to soften and brings out the delicate flavour of the mozzarella
4 buffalo mozzarella balls
In a pan of boiling water, drop in the broad beans. After a minute, add the peas and allow to cook for another minute. Strain the beans and peas and immediately refresh in ice cold water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife, and remove the little white germ, which can have a bitter taste
200g of fresh peas
200g of broad bean pods
Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon to taste as well as a few drops of olive oil. Salt and pepper to taste
2 2/3 handfuls of fresh mint
100g of pea shoots
To plate, tear each mozzarella ball in half and season lightly. Place piles of the broad beans, peas and pea shoots across four plates and top with the mozzarella. Finish with another spoon of the peas and beans, some olive oil and a little more lemon juice. Garnish with the lemon wedges and serve
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