Warm Summer Salad with a mint and honey dressing

Name: Warm Summer Salad with a mint and honey dressing
Total time: 900 s
Yield: 2 people
Cuisine: British
Ingredients: 6 baby courgettes; 200 g fine beans; 50 g edamame beans – or peas if preferred; 125 g mozzarella ball; Handful toasted pine nuts to serve - optional; Maldon salt flakes to season; 2 tsp mint sauce; 4 tsp mild honey – I used borage one

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

The best use of vegetables you will ever find to enjoy al fresco with a glass of white wine.

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

The best use of vegetables you will ever find to enjoy al fresco with a glass of white wine.

Saved

Ingredients

15 min

2 people

6baby courgettes
200 gfine beans
50 gedamame beans – or peas if preferred
125 gmozzarella ball
Handfultoasted pine nuts to serve - optional
Maldon salt flakes to season
For the dressing
2 tspmint sauce
4 tspmild honey – I used borage one

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Steps

15 min

1

1. Prepare your vegetables. Slice the baby courgettes lengthwise and trim your fine beans. Place both the fine beans and the edamame beans in a saucepan, cover with water and parboil for about 5 minutes. Drain and keep the peas or edamame beans aside for later.
2

Heat your griddle on a medium, cover with olive oil and place the baby courgettes face down to grill for 3 minutes each side. Set aside and season with salt flakes. On the same griddle add your fine beans just for a couple of minutes to give them a little colour.
Place all vegetables in a bowl and season with the mint and honey dressing. Serve with mozzarella, more dressing and microgreens to garnish. You could add some toasted pine nuts for crunch.

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Cooksnaps

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In cucina con Sofia @In_cucinacon_Sofia

on July 27, 2021 21:51

Milton Keynes via Italy

MasterChef contestant 2021, Italian born, I am a pasta and Italian recipes tutor. Passionate about food, the kitchen is my happy place that I love sharing with others. Also on IG @in_cucinacon_sofia