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.
Italian-style Mozzarella Salad with Roast Sweet Potato, Green Beans & Raisins
Whip up this Italian-inspired salad with creamy mozzarella cheese. Toss with charred green beans, roasted sweet potatoes and seasonal tomatoes. Plus, a zingy-sweet dressing of raisins, olives, chilli flakes, honey, and balsamic vinegar.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 125g mozzarella (Milk)
- 1 handful of fresh basil
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 110g baby tomatoes
- 1 shallot
- 1 romano pepper
- 160g green beans
- 25g honey
- ½ tsp chilli flakes
- 20g raisins (Raisins, Sunflower Oil)
- 1 small sweet potato
Nutritional Information
Calories: 599
Protein: 25g
Carbs: 66g
Fat: 25g
Ingredients
- 2 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes (use half)
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 25g honey (use half)
- 125g mozzarella (use half) (Milk)
- 1 handful of fresh basil (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 160g green beans (use half)
- 0.5 tsp chilli flakes (use half)
- 1 romano pepper (use half)
- 1 shallot (use half)
- 1 small sweet potato (use half)
Nutritional Information
Calories: 599
Protein: 25g
Carbs: 66g
Fat: 25g
Italian-style Mozzarella Salad with Roast Sweet Potato, Green Beans & Raisins
Whip up this Italian-inspired salad with creamy mozzarella cheese. Toss with charred green beans, roasted sweet potatoes and seasonal tomatoes. Plus, a zingy-sweet dressing of raisins, olives, chilli flakes, honey, and balsamic vinegar.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small saucepan, a large bowl, a sieve & a measuring jug
Roast the sweet potato
- Cut the sweet potato into wedges
- Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the dressing
- Add the vinegar, raisins, honey, chilli flakes (for those who'd like the heat) and 100ml water (50ml for 1 person) to the small saucepan
- Bring to a boil, then turn the heat to low and simmer for 2-3 mins, until reduced and thickened. Remove from the heat and leave to cool
Time to fry
- Meanwhile, trim the green beans. Thinly slice the pepper
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the green beans and pepper and cook for 4-5 mins, until soft and golden. Season with salt and pepper
Build the salad
- Finely slice the shallot. Halve the tomatoes. Drain and rinse the butter beans. Halve the olives
- Add all to the large bowl, along with the sweet potato wedges, green beans and pepper. Toss to combine. Season to taste with salt and pepper
Plate up
- Pick the basil leaves from the stalks
- Share the salad between bowls. Tear over the mozzarella and basil. Drizzle with the dressing
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