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 & Butter Bean Salad with Roasted Squash, Green Beans & Olive Dressing
You'll love this vibrant Italian-style salad. Think: garlic roasted squash, green beans and roasted onions. The best part? Creamy mozzarella and warmed butterbeans. Drizzle with an olive dressing to take it to the next level. Buon appetito!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 80g Kale (whole leaf) (Kale (whole leaf))
- 125g mozzarella (Milk)
- 160g green beans
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 25g honey (use half)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tsp dried oregano
- 2 onion
- 1 small butternut squash
- 2 garlic clove
Nutritional Information
Calories: 650
Protein: 27g
Carbs: 64g
Fat: 32g
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 80g Kale (whole leaf) (use half) (Kale (whole leaf))
- 1 tsp dried oregano (use half)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 small butternut squash (use half)
- 125g mozzarella (use half) (Milk)
- 25g honey (use a quarter)
- 160g green beans (use half)
- 2 garlic clove
- 2 onion
Nutritional Information
Calories: 665
Protein: 29g
Carbs: 74g
Fat: 29g
Mozzarella & Butter Bean Salad with Roasted Squash, Green Beans & Olive Dressing
You'll love this vibrant Italian-style salad. Think: garlic roasted squash, green beans and roasted onions. The best part? Creamy mozzarella and warmed butterbeans. Drizzle with an olive dressing to take it to the next level. Buon appetito!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small bowl, a peeler & a sieve
Oven time
- Peel and halve the squash lengthways, discarding the seeds, then cut into 1cm thick half-moons. Cut each onion into 6 wedges
- Add all to the lined baking tray, along with the garlic cloves (in their skins). Toss with the dried oregano, 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning once, until the veg is soft and golden
Make the olive dressing
- Meanwhile, roughly chop the olives, then add to the small bowl, along with the vinegar, the half pack of honey, the mustard and 1 tbsp olive oil. Season with a pinch of salt and pepper
- Pick any woody stalks from the kale
Make the garlic paste & finish the tray
- Halfway through roasting the veg, remove the garlic from the baking tray
- Remove the roasted garlic cloves from their skins and mash into a paste with a fork. Mix the garlic paste into the olive dressing
- Drain and rinse the butter beans, then add to the tray, along with the kale. Toss with 1/2 tsp oil, salt and pepper. Roast for the final 5 mins
Cook the green beans
- Trim the green beans
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until charred. Add 2 tbsp water (1 tbsp for 1 person), then steam for 2-3 mins, until cooked. Season with salt
Finish & plate up
- When everything's ready, toss the green beans through the tray with the roasted veg, butter beans and kale
- Share the salad between plates, tear over the mozzarella and drizzle with the olive dressing
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