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Angry bean salad with warm arrabbiata dressing, chilled baby mozzarella and fresh mint
Introduce
Chef :
Santy CoyAngry bean salad with warm arrabbiata dressing, chilled baby mozzarella and fresh mint
Jamie Oliver’s recipe
Ingredient
Food ration :
Serves 4 servingsCooking time :
20 minutes
400 g
green and yellow beans
4 springs
fresh mint
3 tbsp
red wine or balsamic vinegar
Cooking instructions
* Step 1
Carefully plunge the tomatoes into a pan of fast boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
* Step 2
Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes.
* Step 3
Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish.
* Step 4
Peel the garlic, then finely slice with the chillies.
* Step 5
Pinch and peel away the tomato skins, reserving the flesh.
* Step 6
Drain the beans, placing the pan back on a medium heat. Drizzle 1 tbsp of oil, then add the garlic, chilli and mint leaves.
* Step 7
Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes. Taste and season to absolute perfection with salt and black pepper, then spoon on to a platter along with any tasty juices.
* Step 8
Scatter over the mozzarella and reserved mint leaves and serve it warm.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
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6. Eat More Plants
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