Ingredients
400 g (14 oz/3 cups) broad (fava) beans, podded, or peashandful of black olives, pitted and halved
250 g (9 oz) rocket (arugula), washed
2 balls of buffalo mozzarella
zest of 1/2 lemon
Cornish sea salt and freshly ground black pepper
For the dressing
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
200 ml (7 fl oz/scant 1 cup) extra virgin olive oil
juice of 1/2 lemon
Cornish sea salt and freshly ground black pepper
Instructions
Blanch the broad beans or peas in boiling water until tender. Drain and season, then place in a bowl along with the olives and the rocket and toss to combine.
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.
Tumble the salad onto a serving plate. Tear the mozzarella balls into 4 pieces and place on top. Drizzle with the dressing and scatter over the lemon zest.
Recipe extract from Sea & Shore by Emily Scott (Hardie Grant, £26) Photography: Kim Lightbody
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