We haven't been able to take payment
You must update your payment details via My Account or by clicking update payment details to keep your subscription.
Update payment details
Act now to keep your subscription
We've tried to contact you several times as we haven't been able to take payment. You must update your payment details via My Account or by clicking update payment details to keep your subscription.
Update payment details
Your subscription is due to terminate
We've tried to contact you several times as we haven't been able to take payment. You must update your payment details via My Account, otherwise your subscription will terminate.
Update payment details

Accessibility Links

Skip to content
The Times & The Sunday Times
The Times & The Sunday Times
  • Subscribe
Subscribe

Mozzarella, broad bean and lemon salad

Here, the flavours marry, creating a unified, summery whole. Peas are a welcome addition to, or substitution for, the broad beans — and you could add a few tender pea shoots to the rocket, if you can find them
Jacob Kenedy
The Sunday Times
Jacob Kenedy
The Sunday Times

Serves 4

- 700g broad beans (in their pods)

- 100g rocket

- Juice and zest of 1 lemon

Advertisement

- Salt and pepper

- 500g mozzarella

- A few leaves of basil or mint

- 6 tbsp extra-virgin olive oil

Shell the broad beans - all except those smaller than your little-fingernail, as their skins will be tender, and the large ones, which should be popped out of their tough shells after cooking. Plunge into boiling, unsalted water for just over 1 minute to blanch them, before immediately chilling in cold water.

Arrange the rocket flat on 4 plates or 1 large platter. Sprinkle the broad beans over the leaves and squeeze on a few drops of lemon, to taste (I use very little). Season liberally, then gently tear the mozzarella into bite-size pieces and scatter (take care not to lose the milky liquid within). Zest the lemon directly over the salad - about half the zest will be right - and dot with a few torn leaves of either basil or mint. Finally, drizzle with the olive oil and serve immediately.