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Warm salad of broad beans, peas, beetroot and mozzarella
Fruit and vegetables
4 heritage
beetroots
2
shallots
500g/1lb 2oz
broad beans
, podded and outer skin removed
200g/7oz
mangetout
, thinly sliced
few
basil
leaves, to garnish
squeeze
lemon juice
1
garlic
clove, crushed
Tins, packets and jars
30g/1oz
French dressing
40g/1½oz
mayonnaise
dash
worcestershire sauce
(omit if cooking for vegetarians)
Cooking ingredients
2 tbsp
rapeseed oil
30g/1oz
honey
30g/1oz white
balsamic vinegar
pinch
salt
dash
Tabasco
Dairy, eggs and chilled
2 balls buffalo
mozzarella
, torn
100g/3½oz blue
cheese
50g/1¾oz
buttermilk
40g/1½oz
crème fraîche
Other
200g/7oz fresh
peas
, podded
Back to recipe
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