Wednesday, June 4, 2008

Tomato and Bean Salad

Tomato and Bean Salad
serves 10

225g/8oz broad beans
225g/8oz French beans, topped and tailed
150ml/5fl oz olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
3 tablespoons chopped fresh basil leaves
100g/4oz mozzarella cheese, diced
700g/11?2lb cherry tomatoes, halved
salt and freshly ground black pepper

• Cook the broad beans in lightly salted boiling water for about 3 minutes, then drain.
• Cook the French beans in lightly salted boiling salted water for 7–10 minutes, then drain.
• Put the oil, garlic and lemon juice in a blender or food processor, and whiz to combine. Stir in the chopped basil and seasoning.
• Mix together the beans, mozzarella and tomatoes. Pour the dressing over and stir to coat completely. Cover and marinate for at least 1 hour before serving.

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