Flageolet bean, courgette & mozzarella salad

Name: Flageolet bean, courgette & mozzarella salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 10 g pine nuts; 1½ tbsp Ottolenghi Miso Pesto; ½ tbsp olive oil; ½ unwaxed lemon, zest and juice (to taste); 1 medium Essential Courgette, finely sliced into rounds; 1 medium fennel bulb, core removed and finely sliced, fronds reserved; 265 g Essential Flageolet Beans, drained and rinsed; 2 sprig/s mint, leaves finely sliced, plus extra to serve; 150 g Essential Lighter Italian Mozzarella; ¼ tsp pul biber

Beans aren’t just for winter stews – thrown together with fresh seasonal vegetables and a sprightly dressing, they're a great foundation for a make-a-meal-of-it salad. This one is super-quick and easy to make for a tasty vegetarian lunch or light supper.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

10g pine nuts
1½ tbsp Ottolenghi Miso Pesto
½ tbsp olive oil
½ unwaxed lemon, zest and juice (to taste)
1 medium Essential Courgette, finely sliced into rounds
1 medium fennel bulb, core removed and finely sliced, fronds reserved
265g Essential Flageolet Beans, drained and rinsed
2 sprig/s mint, leaves finely sliced, plus extra to serve
150g Essential Lighter Italian Mozzarella
¼ tsp pul biber

Toast the pine nuts in a small frying pan for 3-5 minutes over a low-medium heat, stirring frequently until golden brown; tip onto a plate to cool.
Meanwhile, in a large bowl whisk together the pesto, oil, lemon juice (to taste) and 1 tbsp water. Add the courgette, fennel, drained beans and sliced mint leaves. Toss together, then season.
Transfer the salad to a serving platter, tear over the mozzarella, then scatter over the toasted pine nuts, pul biber, lemon zest, extra mint leaves and any fennel fronds.

Typical values per serving when made using specific products in recipe