Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Guiliano's Olive Oil

by Claire Pickles November 24, 2016

A simple, fresh salad for those warm summer days...

Ingredients:

2 Handfuls of Fresh Basil
2 Handfuls of Fresh Peas
2 Handfuls of Fresh Broad Beans
1 Handful of Mint
2 Balls of Mozzarella (Torn)
4 Tbsp Giulianos Organic Olive Oil
Juice of 1 lemon
Salt + Pepper

Method:

1. Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to reach room temperature - this allows the cheese to soften and brings out the delicate flavour of the mozzarella

2. 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.

3. 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 our organic olive oil. Season to taste with salt and pepper.

4. 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 lemon wedges and serve.