Minted Green Bean Salad with Mozzarella

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Minted Green Bean Salad with Mozzarella

 

500 g fresh thin green beans, ends trimmed 30 ml extra-virgin olive oil
3 spring onions, finely chopped
2 cloves garlic, finely crushed

2 ml each sea salt and freshly-ground black pepper 125 g mozzarella cheese, torn into fairly large pieces 25 ml fresh mint leaves, coarsely chopped
15 ml fresh basil leaves, coarsely chopped

20 ml balsamic glaze

  1. Cook the green beans in a large saucepan of boiling salted water, until they are still firm, yet tender
    and bright green, about 4 – 5 minutes.
  2. Drain green beans in a colander and transfer to a large bowl of iced water. Allow to cool down completely.
  3. Drain well, and place the green beans onto a paper towel-lined baking sheet; pat dry to remove any excess moisture.
  4. In a large bowl, whisk the oil, spring onions, garlic, salt, and pepper.
  5. Place the beans into a bowl; pour the dressing over.
  6. Scatter mozzarella cheese over green beans. Add the mint and basil and toss again.
  7. Pile the mixture onto a serving platter. Drizzle with the balsamic glaze and serve.

Variations:

  • Add 100 g baby tomatoes halved, in step 5.
  • Replace mozzarella cheese with feta cheese.
  • Add 50 g toasted, slivered almonds or pine nuts.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.