Equipment
Ingredients
Roasted Roots
- 400 g raw beetroot, scrubbed and cut into wedges
- 15 ml olive oil
Greens & Beans
- 250 g broad beans, podded weight (approx. 1kg unpodded)
- 150 g mange tout, trimmed
- 1 garlic, clove
Dressing & Finish
- 125 g fresh mozzarella, drained
- 45 ml extra virgin olive oil
- 15 ml lemon juice
- 10 g fresh mint leaves, finely chopped
- 30 g hazelnuts, toasted and roughly chopped
- sea salt
- black pepper
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Toss the beetroot wedges with 15ml olive oil and a pinch of salt on a baking sheet.
Roast the beetroot for 35-45 minutes until tender and slightly caramelized at the edges.
While beets roast, bring a medium saucepan of salted water to a boil. Blanch the broad beans for 2-3 minutes. Drain and rinse immediately under cold water. Once cool enough to handle, pop the bright green beans out of their grey outer skins (double-podding).
Whisk together the extra virgin olive oil, lemon juice, chopped mint, salt, and pepper in a small bowl or jar to make the dressing.
Heat a frying pan over medium-high heat. Add a splash of oil and sauté the mange tout and sliced garlic for 2 minutes until the mange tout is bright green but still crisp.
Turn off the heat. Add the double-podded broad beans and roasted beetroot to the pan with the mange tout just to warm them through with the residual heat.
Transfer the warm vegetable mixture to a serving platter. Tear the fresh mozzarella over the top. Drizzle generously with the dressing and scatter toasted hazelnuts if using. Serve immediately.
Chef's Notes
- Timing is key for a warm salad; have your dressing ready and beans peeled before the beets finish roasting.
- If you cannot find fresh broad beans, frozen ones work excellently but still require the skins to be removed for the best texture.
- Tearing the mozzarella rather than slicing it creates more surface area to catch the dressing and looks more rustic.
- For extra earthiness, swap the hazelnuts for walnuts.
Storage
Refrigerator: 1 day — Best eaten immediately while warm. If stored, keep dressing separate.
