Summer vegetable salad by Joseph Denison Carey
Courgette: 1, large
Garden peas: 250g
Asparagus: 100g
Butter beans: 1/2 jar, good quality
Mozzarella: 125g
Olive oil
Fresh lemon juice
Lemon zest
Salt
Black pepper
Fresh basil: handful
Make the most of summer ingredients with this simple summer vegetable salad with mozzarella and butter beans
Thinly slice the courgette and add a pinch of salt along with a squeeze of fresh lemon juice and a glug of olive oil. Massage it all together and allow to sit. This will soften the courgettes, but keep them nice and crunchy.
Cut the asparagus into bite-sized pieces and blanch them with the peas (cook in boiling water for 2 minutes, then cool quickly in ice water).
Now, add the cooked greens to the courgettes with the beans, half of the torn basil leaves and half of the torn mozzarella.
Mix well, then serve topped with a few cracks of black pepper, the remaining mozzarella, lemon zest and torn basil leaves.
