Warm Salad Of Broad Beans Peas Beetroot And Mozzarella Food

WARM FAVA BEAN & PEA SALAD

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

BEETROOT & MOZZARELLA SALAD WITH MAPLE DRESSING

Steps:

• Heat oven to 180C/160C fan/gas 4. Wash the beetroots, removing any dirt, but leave the root and tops on. Set aside the smaller leaves. Wrap each beetroot in foil with ¼ of the garlic and thyme, 1 tsp olive oil and 1 tbsp water. Put on a baking tray in the oven and cook for 50 mins until soft. Remove from the oven and leave to cool. While the beetroots are cooking, whisk together the ingredients for the dressing and set to one side.
• Unwrap and peel the beetroots. Cut each into 6 or 8 wedges, then toss with the dressing.
• Tear the mozzarella into pieces and arrange with the beetroots and white anchovies on 6 plates, then scatter over the watercress and beetroot leaves.

WARM SALAD OF BROAD BEANS, PEAS, BEETROOT AND MOZZARELLA

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft.
• Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters.
• Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth.
• Blanch the broad beans in boiling water for a couple of minutes and then drain.
• Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes.
• Make the blue cheese dressing by blending all the ingredients together in a blender until smooth.
• Place the beans, mangetout and peas in a large serving bowl.
• Scatter over the pieces of torn mozzarella, shallots and beetroot.
• Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve.

WARM BEET SALAD

Steps:

• Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.

BEETROOT, BEAN & FETA SALAD

Steps:

• Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you've got the time, peel the skins off the beans with your fingers - this is a fiddly job, but it's worth the effort because the skins can be quite tough.
• Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
• Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.

BROAD BEAN, PEA & ORZO SALAD

Steps:

• Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
• Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.