Starter: Buffalo Mozzarella, Broad Bean, Olive, Lemon and Rocket Salad



Serves 4

INGREDIENTS:

400 g (14 oz/3 cups) broad (fava) beans,

podded, or peas

Handful of black olives, pitted and halved

250 g (9 oz) rocket (arugula), washed

2 balls of buffalo mozzarella

Zest of ½ lemon

Cornish sea salt and freshly ground black pepper


For the dressing:

1 tablespoon Dijon mustard

1 tablespoon sherry vinegar

200ml (7 fl oz/scant 1 cup) extra virgin olive oil

Juice of ½ lemon

Cornish sea salt and freshly ground black pepper


Method

Blanch the broad beans or peas in boiling water until tender.


Drain and season, then place in a bowl along with the olives and the rocket and toss to combine.


Make the dressing. Put the mustard and sherry vinegar into a bowl and add a generous pinch of salt and pepper.


Gradually add the olive oil, whisking to emulsify. Squeeze in the lemon juice and whisk to combine. Check the seasoning.


To serve

Tumble the salad onto a serving plate. Tear the mozzarella balls into 4 pieces and place on top. Drizzle with the dressing and scatter over the lemon zest.



Extracted from SEA & SHORE: Recipes and stories from a kitchen in Cornwall by Emily Scott (Hardie Grant, £26)


emilyscottfood.com