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.
Serving size
Ingredients
Ingredients
- 1 sweet potato
- 50g honey
-
230g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 250g mozzarella (Milk)
- 2 shallot
-
4 tbsp balsamic vinegar (Sulphites)(Wine Vinegar, Concentrated Grape Must)
- 360g tomatoes (heritage mix)
- 240g green beans
- 1 tsp chilli flakes
- 80g mixed salad leaves
- 2 romano pepper
-
40g capers(Water, Salt, Vinegar)
- 1 handful of fresh basil
Allergens
Contains:
Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 454Kcal |
| 352kJ | 1899kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 1.6g | 8.9g |
| Carbohydrates | 9g | 49g |
| of which sugars | 5.0g | 27g |
| Protein | 3.8g | 20g |
| Salt | 0.17g | 0.89g |
| Fibre | 2.2g | 12g |
1/3 daily fibre
5 of 5 a day
Mozzarella, Tomato & Green Bean Salad with Sweet 'n Salty Dressing
Whip up this Italian-inspired salad with creamy mozzarella cheese. Toss with charred green beans, roasted sweet potatoes and tomatoes. Plus, a zingy-sweet dressing of raisins, capers, chilli flakes, honey, and balsamic vinegar.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a measuring jug, a small saucepan, a large frying pan, a large bowl & a sieve
Roast the sweet potato
- Cut the sweet potato into wedges
- Place onto the lined baking tray and toss 1 tbsp 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
- Heat the small saucepan on medium heat. Once hot, add the vinegar, chilli flakes (use less for less heat), honey and 100ml water
- Reduce the heat to low, then simmer for 2-3 mins, until reduced and thickened. Remove from the heat and allow to cool
Prep & cook the veg
- Trim the green beans. Thinly slice the peppers
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the green beans and pepper. Cook for 3-4 mins, until softened
Build the salad
- Finely slice the shallots. Cut the tomatoes into 2cm wedges. Drain and rinse the butterbeans. Roughly chop the capers
- Add all to the large bowl, along with the roasted sweet potato, green beans, pepper and salad leaves
- Toss to combine. Season to taste with salt and pepper
Plate up
- Serve the salad into bowls. Tear over the mozzarella and basil. Drizzle over the dressing
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