Tomato & bean salad







Cook Time

75-80 Min


  • 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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