Meera Sodha’s recipe for spicy mozzarella, green bean and edamame salad
One thing I learned during the recent hot weather is that I don’t have enough “substantial but quick salads” in my locker. A salad one could call lunch (or a light dinner when served with other bits). On rotation in my “throw-together” category is my no-cook chickpea, tomato and cucumber salad, to which I’m also going …
- 1tbsp rapeseed oil
- 250g green beans topped
- 150g frozen edamame beans defrosted
- 100g frozen petit pois defrosted
- 2.5tbsp toasted sesame oil
- 3 garlic cloves peeled and minced
- 1tbsp sambal oelek
- 1tbsp light soy sauce
- 0.5tbsp light agave syrup
- 0.5tsp brown or red miso
- 15g fresh mint leaves picked and chopped
- 2125g mozzarella balls
- Put the rapeseed oil in a wide frying pan on a medium to high heat.
- Test the heat with a wooden spoon – when it's hot enough, bubbles should form around the bottom of the spoon.
- Add the green beans to the pan, spacing them out, and leave for two minutes.
- Turn the beans, leave for another two minutes, then turn again and cook for a further two minutes, until blistered or blackened in places.
- Transfer the beans to a large bowl, then add the edamame beans and petit pois to the same bowl.
- To make the dressing, put the sesame oil in the same pan on a low to medium heat and, when it's hot, add the garlic and stir for a minute.
- Add the sambal oelek, light soy sauce, agave and miso, stir well, cook for up to a minute, then take off the heat.
- Pour the dressing into the bean bowl, mix well to coat, then fold in the chopped mint.
- To serve, use tongs (or two forks) to lift the greens on to a platter, leaving behind the dressing.
- Tear open the mozzarella, arrange on top, then pour any remaining dressing over the cheese and salad.
To that line-up, I’m happy to introduce this gently spicy, green beauty.
Spicy mozzarella, green bean and edamame salad
My recipe tester, Hannah, and I disagree on how much mozzarella a person can eat.
I like a whole ball to myself, she prefers a half-ball. Adjust as you see fit.
Serves 2
- 1 tbsp rapeseed oil
3 garlic cloves, peeled and minced
- 1 tbsp sambal oelek
- 1 tbsp light soy sauce
- ½ tbsp light agave syrup
- ½ tsp brown or red miso
2 125g mozzarella balls
Put the rapeseed oil in a wide frying pan on a medium to high heat.
Test the heat with a wooden spoon – when it’s hot enough, bubbles should form around the bottom of the spoon. Add the green beans to the pan, spacing them out, and leave for two minutes.
Turn the beans, leave for another two minutes, then turn again and cook for a further two minutes, until blistered or blackened in places. Transfer the beans to a large bowl, then add the edamame beans and petit pois to the same bowl.
To make the dressing, put the sesame oil in the same pan on a low to medium heat and, when it’s hot, add the garlic and stir for a minute. Add the sambal oelek, light soy sauce, agave and miso, stir well, cook for up to a minute, then take off the heat.
Pour the dressing into the bean bowl, mix well to coat, then fold in the chopped mint. To serve, use tongs (or two forks) to lift the greens on to a platter, leaving behind the dressing.
Tear open the mozzarella, arrange on top, then pour any remaining dressing over the cheese and salad.