Easy Summer dishes by Hoersch
Bean and peach salad with mozzarella
For 4 persons
400 g green beans
100 g peas (fresh or frozen)
1 tablespoon buckwheat seeds
1 teaspoon of poppy seed
2 scoops of mozzarella (125 g each)
1 spring onion
8 raspberries
2 tablespoons medium hot mustard
2 tablespoons maple syrup
2 tablespoons raspberry vinegar (alternatively light balsamic vinegar)
6 tablespoons olive oil
2 mountain peaches
1 mini cucumber
1 handful of basil leaves
salt, black pepper
1. Bring a pot with plenty of salted water to a boil. Cook the beans for 8 minutes. After 3 minutes add the peas. Drain and cool in ice water and drain well. In the meantime, put the buckwheat and poppy seeds in a pan and roast them over medium heat until the buckwheat turns light brown and the poppy seeds smell good. Decant and leave to cool. Drain the mozzarella and pluck into pieces. Clean the spring onion and chop finely.
Mash the raspberries with a fork. Whisk mustard with raspberries and spring onions, maple syrup and vinegar. Stir in olive oil. Season with salt and pepper.
2. Cut the peaches with a small sharp knife directly from the stone into slices. Slice the cucumber lengthwise into thin strips. Mix all prepared ingredients together with the dressing in a bowl. Season with a little salt and pepper if necessary. Arrange on plates. Garnish with basil leaves.
Preparation time: about 40 minutes