Mozzarella, Tomato & Charred Green Bean Salad

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. Cook time: 35 mins Cuisine: Italian Food group: Dairy Key ingredient: Creamy mozzarella Allergens: Milk, Sulphites ---- Nutritional Information Calories: 568 Protein: 25g Carbs: 68g Fat: 21g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C. Cut the sweet potato into wedges. Place on a lined baking tray and toss 1 tsp oil, a pinch of salt and pepper. Roast for 20-25 mins/ air fryer 20-25 mins, until soft and golden.

Step 2

Make the dressing; to a small saucepan, add the vinegar, raisins, chilli flakes (to taste), honey and 100ml water (50ml for 1 person). 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.

Step 3

Meanwhile, trim the green beans. Thinly slice the pepper. Heat a large frying pan with 2 tsp oil on high heat. Once hot, add the green beans and pepper. Cook for 3-4 mins, until deep golden brown.

Step 4

Finely slice the shallot. Halve the tomatoes. Drain and rinse the butter 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 salt and pepper.

Step 5

Serve the salad in bowls and tear over the mozzarella and basil. Drizzle with the dressing.