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, Tomato & Charred Green Bean Salad
Italian Sweet & Sour Dressing with raisins, capers, chilli, honey and balsamic.
1/3 daily fibre
5 of 5 a day
New
Serving size
Ingredients
- 200g baby tomatoes
- 240g green beans
- 1 handful of fresh basil
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 40g capers (Water, Salt, Vinegar)
- 2 shallot
- 50g honey
- 1 sweet potato
- 1 x 200g buffalo mozzarella (Milk)
- ½ tsp chilli flakes
- 40g raisins (Raisins, Sunflower Oil)
- 4 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 pepper
Nutritional Information
Calories: 534
Protein: 22g
Carbs: 63g
Fat: 20g
Mozzarella, Tomato & Charred Green Bean Salad
Italian Sweet & Sour Dressing with raisins, capers, chilli, honey and balsamic.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into wedges. Place onto a lined baking tray and toss 2 oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Add the balsamic vinegar, raisins, chilli flakes, honey and 150ml to a small sauce pan over medium heat. Reduce the heat to low, and simmer for 2-3 mins, until reduced and thickened. Remove from the heat and allow to cool.
- Trim the green beans. Thinly slice the pepper. Heat a large frying pan with 2 tsp oil on high heat. Add the green beans and pepper. Cook for 3-4, until deep golden brown.
- Finely slice the shallot. Halve the tomatoes. Drain and rinse the beans. Roughly chop the capers. Add all to a large mixing bowl with the roasted sweet potato wedges, green beans and pepper. Toss to combine. Season to taste with sea salt and black pepper.
- Serve the salad in bowls, and tear over the mozzarella and basil. Drizzle with the dressing.
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