Asparagus, Cannellini Bean & Mozzarella Salad Recipe

Ingredients

1 tbsp balsamic vinegar
2 shallots
200g asparagus
A head of broccoli
250g cherry vine tomatoes
4-5 sprigs of chervil
400g tin of cannellini beans
125g mozzarella

Prep: 25 mins | Cook: 5 mins

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Method

1. Pour the balasamic vinegar into a large salad bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Whisk together with a fork to make a dressing. Peel and finely slice the shallots. Scoop them into the bowl and stir to mix. Set to one side.

2. Fill your kettle and boil it. Snap the woody ends from the asparagus spears and discard them. Chop the broccoli into florets, setting the stalk aside for stir-fries.

3. Fill a pan with hot water from the kettle, add a pinch of salt and bring to the boil. Add the asparagus and broccoli florets to the water and simmer for 2-3 minutes to just cook them. Drain and rinse under cold water to stop them cooking.

4. Quarter the cherry tomatoes and add them to the shallots. Finely chop the chervil, leaves and stalks, and add to the bowl, keeping a pinch back for garnishing. Drain the cannellini beans and rinse under cold water. Add to the bowl with the asparagus and broccoli. Gently toss together to lightly coat in the dressing.

5. Divide the salad between two serving plates. Drain the mozzarella and tear it over the salad. Sprinkle over the remaining chervil to garnish and serve.