BUFFALO MOZZARELLA, BROAD BEAN, OLIVE, LEMON AND ROCKET SALAD

Time. Enjoying our days in a whole new way. I love each season as it unfolds – breathe it in. It is in the simplicity of this dish that I find much of the pleasure. Mozzarella is the cheese that sings summertime to me. This makes a wonderful summer lunch to eat with sourdough, unsalted butter and some Cornish sea salt.

SERVES 4

● 400g broad beans, podded, or peas

● Handful of black olives, pitted and halved

● 250g rocket, washed

● 2 balls of buffalo mozzarella

● Zest of ½ lemon

● Cornish sea salt and freshly ground black pepper

FOR THE DRESSING

● 1 tbsp Dijon mustard

● 1 tbsp sherry vinegar

● 200ml extra-virgin olive oil

● Juice of ½ lemon

● Cornish sea salt and freshly ground black pepper

1. Blanch the broad beans or peas in boiling water until tender. Drain and season, then place in a bowl with the olives and the rocket and toss to combine.

2. 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 taste.

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