Mmmmozzarella and borlotti bean salad

Scroll naar beneden voor Nederlands recept.

No, my keyboard did not get stuck. It’s just that this salad makes me wanna say mmm, mmm, mmm and mmm some more. God, it’s good! Plus absolutely perfect for summer. Substantial enough to satisfy even the hungriest of Pitta, but still light and cooling with plenty of bitter, sweet and astringent tastes. So really Pitta heaven on a plate!

imageThis salad has two secrets to it. Ingredients that give it that Va va va boom quality and transform it from just another salad to a”Mother of God! Gimme some more”salad. Number one are the caramelized onions that are perfectly balanced by the bitter endive leaves. And number two is the best quality buffalo mozzarella of course. Don’t even attempt to make this one with cheap pizza style mozzarella, unless you want to see me turn into angry mama bear! No, but seriously. There is a reason I named this salad the Mmmmmozzarella and borlotti bean salad. To live up to its name the mozzarella has just got to be yummy.

Than there is the issue of the beans we need to address. The ongoing canned versus dry debate. Well my friends, you know me by know. What do you think I am gonna say? Fresh is always best of course but when pressed for time using organic canned borlotti beans won’t get you into Ayurveda Hell. However cooking fresh beans is easier than you think. All you have to do is soak them overnight and that will reduce their cooking time tremendously. Also in my experience people who tend to get gassy from beans seem to be far less affected when the beans are freshly cooked. Add a bay leaf, some asafoetida or a piece of seaweed while cooking them as they are all said to reduce wind.

imageSo there you have it my friends. Say thank you to my food hero Anjum Anand for this one, since she is the genius who came up with this Pitta and Kapha balancing wonder. And I will accept a little thank you as well for sharing it with you. You are so welcome! Enjoy!

Mmmozzarella and borlotti bean salad

Serves 2

For the salad

  • 100 grams dry borlotti beans soaked overnight in plenty of water(or 250 grams cooked)
  • 125 grams mixed salad leaves
  • leaves from 2 medium endives
  • 1 large ball buffalo mozzarella, pulled apart in long shreds
  • 1 large roasted red bell pepper, skin removed and sliced into strips
  • 80 grams cucumber, seeded, halved and cut into medium half moons

For the dressing

  • 4 tablespoons olive oil
  • 40 grams thinly sliced red onion
  • dash of himalaya salt
  • 2 medium cloves of garlic, peeled and finely sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon coriander powder
  • 1 teaspoon coconut blossom sugar or maple syrup
  • about 2 big tablespoons finely chopped parsley leaves
  • drizzle of good quality balsamic vinegar (optional)

To cook the dry beans drain the soaking liquid and rinse the soaked beans. Put them in a medium pan with plenty of fresh water and a bay leaf, pinch of asafoetida or a piece of seaweed. Bring to the boil and reduce the heat. Cook for around 1 hour. Drain again and set aside for later use.

I like to roast my bell pepper on top of the stove in direct flames. I grip it with stainless steel tonges and turn it around in the flames until blistered all over. Than I put the pepper in a plastic bag that I close and leave it to rest 5 minutes. When you take it out of the bag you will be able to peel of the skin very easily. Remove the seeds as well and cut or rip into strips.

To make the dressing heat the olive oil in a small pan. Add the onion and a dash of himalaya salt and lower the heat. Cook until softened about 5 minutes before adding the garlic. Cook another minute. Squeze in the lemon juice, add the coriander, coconut blossom sugar or maple syrup, parsley, the cooked beans, if needed some extra himalaya salt and a grinding of black pepper. Now toss all salad ingredients together with the dressing. If using drizzle over the balsamic vinegar.

Nederlands recept

Mmmozzarella en borlottibonensalade

Voor 2 personen

  • 100 gram gedroogde borlottibonen, 1 nacht of 4 tot 6 uur geweekt in ruim water (of 250 gram gekookte bonen)
  • 125 gram gemengde slablaadjes
  • blaadjes van 2 medium witlof
  • 1 grote bol buffalo mozzarella, aan repen getrokken
  • 1 grote geroosterde rode paprika in slierten
  • 80 gram komkommer, zaadjes verwijderd en in halve maantjes gesneden

Voor de dressing

  • 4 eetlepels olijfolie
  • 40 gram dunne rode uienringen
  • snuf himalayazout
  • 2 medium knoflooktenen, in dunne plakjes
  • 2 eetlepels citroensap
  • 1 theelepel korianderpoeder
  • 1 theelepel kokosbloesemsuiker of ahornsiroop
  • +/- 2 volle eetlepels fijngehakte peterselieblaadjes
  • beetje goede kwaliteit balsmaico azijn (optioneel)

Als je gedroogde bonen gebruikt giet dan het weekwater af en spoel de bonen af. Zet ze in een medium pan met ruim water en een laurierblad, snufje asafoetida of stuk zeewier. Breng aan de kook en draai het vuur lager. Kook in ongeveer een uur gaar maar nog stevig. Giet af en hoe de bonen apart.

Ik rooster mijn rode paprika graag boven een vlam van het gasfornuis door het met een tang in het vuur om en om te keren tot de hele paprika is geblakerd. Dan zet het ik hem snel in een plastiek zakje en doe die goed dicht. Laat 5 minuten rusten. Haal uit de zak en je zult merken dat je nu heel makkelijk het velletje eraf kunt trekken. Snij of scheur in repen.

Voor de dressing verwarm je de olijfolie in een klein pannetje . Bak er de uien op laag vuur met een snufje himalayazout in tot ze zijn geslonken. Voeg dan de knoflook toe en bak nog een minuutje. Knijp het citroensap erbij samen met het korianderpoeder,  de kokosbloesemsuiker of ahornsiroop, de peterselie, gekookte bonen, wat extra zout en zwarte peper. Meng nu alle ingrediënten voor de salade en de dressing door elkaar. Verdeel over 2 borden en besprenkel desgewenst met een beetje balsamico azijn.


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