VEGETARIAN
GLUTEN FREE
DAIRY FREE
Warm mixed bean, chickpea and mozzarella salad
SERVES 4 //PREP TIME 10 MINS //COOK 10 MINS
150 gm marinated mixed pitted olives, sliced1 long red chilli, seeds removed, finely chopped60 ml (¼ cup) lemon juice1 tbsp each chopped oregano and flat-leaf parsley1 tsp fennel seeds, crushed100 gm green beans, trimmed100 gm Roman beans, trimmed100 gm sugarsnap peas1 tbsp extra-virgin olive oil400 gm can chickpeas, drained, rinsed250 gm medley tomatoes, halved200 gm buffalo mozzarella, torn
1 For dressing, combine olives, chilli, lemon juice, herbs and fennel seeds in a large bowl. Season to taste; set aside.
Preheat a lightly greased chargrill pan over high heat. Toss beans, sugar snap peas and oil together in a bowl; season to taste. Chargrill beans and sugarsnap peas, in batches,
