Drain the ball mozzarella. Chop the fresh tarragon or mint.
- 1 Cook the beans in boiling salted water for 2-3 minutes, until just tender. Drain and refresh under cold running water, then arrange on a serving platter with the pea shoots.
- 2 Roughly tear the mozzarella and scatter on top. To make the dressing, whisk the remaining ingredients together, season and drizzle over the salad.
Love pea shoots, love this recipe
I added basil leaves - made a lovely diet lunch
It was good, when on diets
- Average per serving
- Calories 182.0kCal