Preparation
Drain the ball mozzarella. Chop the fresh tarragon or mint.
Method
- 1 Cook the beans in boiling salted water for 2-3 minutes, until just tender. Drain and refresh under cold running water, then arrange on a serving platter with the pea shoots.
- 2 Roughly tear the mozzarella and scatter on top. To make the dressing, whisk the remaining ingredients together, season and drizzle over the salad.
4 Reviews
-
Ms.Fletcher
It was good, when on diets
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K Wernham
I added basil leaves - made a lovely diet lunch
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Naskrov
Actually healthy
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Laura
Love pea shoots, love this recipe
- Average per serving
- Calories 182.0kCal
- Fat15.0g
- Saturated6.1g
- Salt0.24g
- Carbohydrates4.1
- Sugar0.9g
- Protein8.1g
- Fibre4.3g