The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mozzarella, Squash & Bean Salad with Black Olive Dressing
This colourful salad brightens up the dreariest days. Think: garlic roasted squash, green beans and roasted onions. The best part? Creamy mozzarella and warmed butterbeans - bringing all the protein. Drizzle with black olive dressing for zingy flavour.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 tbsp dried oregano
- 6 garlic clove
- 2 onion
- 1 large butternut squash
- 25g honey
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tbsp red wine vinegar
- 240g green beans
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 250g mozzarella (Milk)
- 80g mixed salad leaves
Nutritional Information
Calories: 552
Protein: 25g
Carbs: 55g
Fat: 26g
Mozzarella, Squash & Bean Salad with Black Olive Dressing
This colourful salad brightens up the dreariest days. Think: garlic roasted squash, green beans and roasted onions. The best part? Creamy mozzarella and warmed butterbeans - bringing all the protein. Drizzle with black olive dressing for zingy flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a peeler, a small bowl, a sieve, a measuring jug & a large frying pan
Get roasting
- Peel and halve the squash lengthways, discarding the seeds, then cut into 1cm thick half-moons. Peel the onions and cut into 6 wedges
- Add the veg to the lined baking tray, along with the garlic cloves (in their skins). Toss with 1 tbsp oil, the oregano and a pinch of salt
- Roast for 15-20 mins / air fryer 10-13 mins
Make the olive dressing
- Meanwhile, roughly chop the olives, then add to the small bowl, along with the vinegar, mustard, honey and 1 tbsp oil. Season with a pinch of salt and pepper and mix
Cook the green beans
- Trim the green beans
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans to the pan and cook for 3-4 mins, until charred. Add 50ml water and steam for 2-3 mins, until cooked. Season with salt
Finish roasting
- After 15-20 mins, remove the garlic cloves from the tray. Drain and rinse the butterbeans, then add to the tray and mix
- Roast for a final 10 mins / air fryer 5 mins, until the squash is soft and golden
- Once cooled, remove the skins from the garlic and mash into a paste. Stir the garlic paste into the olive dressing
Assemble the salad & plate up
- Remove the tray from the oven. Add the salad leaves to the tray, along with the green beans. Toss well
- Serve the salad onto plates, tear over the mozzarella and drizzle with the olive dressing
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