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 courgette, finely sliced into rounds; 1 medium fennel bulb, core removed and finely sliced, fronds reserved; 400 g flageolet beans, drained and rinsed; 2 sprig/s mint, leaves finely sliced, plus extra to serve; 150 g Essential Lighter Italian Mozzarella; ¼ tsp Cooks' Ingredients Turkish Pepper Flakes

A standout veggie salad, packed with fibre-rich beans, seasonal veg and a punchy miso pesto dressing. Great for a filling lunch or a light supper.

4 out of 5 stars(1) Rate this recipe

VegetarianSource of fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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10g pine nuts
1½ tbsp Ottolenghi Miso Pesto
½ tbsp olive oil
½ unwaxed lemon, zest and juice (to taste)
1 medium courgette, finely sliced into rounds
1 medium fennel bulb, core removed and finely sliced, fronds reserved
400g flageolet beans, drained and rinsed
2 sprig/s mint, leaves finely sliced, plus extra to serve
150g Essential Lighter Italian Mozzarella
¼ tsp Cooks' Ingredients Turkish Pepper Flakes

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.