Zucchini, Bean and Mozzarella Salad
- 10g pine nuts
- 1.5 tbsp green pesto
- ½ tbsp olive oil
- ½ lemon, juice and grated zest
- 1 zucchini, finely sliced
- 1 fennel bulb, finely sliced
- 300g tinned flageolet beans, drained
- 2 mint sprigs, leaves sliced
- 150g mozzarella ball
- Pinch of chilli flakes
- Lightly toast the pine nuts in a dry frying pan for 3 mins or until golden and fragrant. Remove to a plate. Meanwhile, add the pesto, oil, lemon juice and a splash of water to a bowl, and whisk to combine.
- Add the zucchini, fennel, beans and mint leaves to the bowl with the dressing, then toss together and season well. Transfer the salad to serving plates and top with torn mozzarella, the toasted pine nuts, lemon zest and a pinch of chilli flakes to serve.
5 mins
2 serving