Buffalo Mozzarella, Broad Bean, Olive, Lemon And Rocket Salad by Emily Scott


Serves 4



400 g (14 oz/3 cups) broad (fava) beans, podded, or peas
handful of black olives, pitted and halved
250 g (9 oz) rocket (arugula), washed
2 balls of buffalo mozzarella
zest of 1/2 lemon
Cornish sea salt and freshly ground black pepper

For the dressing
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
200 ml (7 fl oz/scant 1 cup) extra virgin olive oil
juice of 1/2 lemon
Cornish sea salt and freshly ground black pepper


"It is in the simplicity of this dish that I find much of the pleasure. Mozzarella is the cheese that sings summertime to me. This makes a wonderful summer lunch to eat with sourdough, unsalted butter and some Cornish sea salt." Emily Scott


Blanch the broad beans or peas in boiling water until tender. Drain and season, then place in a bowl along with the olives and the rocket and toss to combine.

Make the dressing. Put the mustard and sherry vinegar into a bowl and add a generous pinch of salt and pepper. Gradually add the olive oil, whisking to emulsify. Squeeze in the lemon juice and whisk to combine. Check the seasoning.

Tumble the salad onto a serving plate. Tear the mozzarella balls into 4 pieces and place on top. Drizzle with the dressing and scatter over the lemon zest.


Recipe extract from Sea & Shore by Emily Scott (Hardie Grant, £26) Photography: Kim Lightbody

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