Mozzarella, borlotti and Wild garlic green Sauce
Once cooked, borlotti beans have a lovely creamy texture and sweetness, which means they can be enjoyed very simply: a generous serving of a good olive oil and a little seasoning will do nicely. Here we’ve paired the beans with ripe mozzarella and a wild green sauce, which gives them a lovely summer lift.
250g tin good-quality organic borlotti beans Handful of wild garlic, parsley and mint, roughly chopped (if you can’t get hold of wild garlic, use basil)
6 anchovy fillets, roughly chopped
Zest of 1 lemon
1 tbsp capers
1 tsp Dijon mustard
1 garlic clove, peeled and grated
Extra-virgin olive oil
2 mozzarella balls, about 150g each
Salt and freshly ground black pepper
Open the tin of beans, pour them into a pan with the liquid and warm up. Put the chopped herbs, anchovies, lemon zest, capers, mustard and garlic in a large bowl with enough extravirgin olive oil to bind everything together.
Stir the green sauce into the beans and warm through on a low heat for 1 minute, then divide between two bowls. Tear open the mozzarella balls and place over the beans. Dress with a little more olive oil and some salt and black pepper.