Serves 4
6 tbsp olive oil
1 red chilli, fi nely chopped
1 clove garlic, chopped
100g pine nuts
400g can cannellini beans, drained
300g multicoloured cherry tomatoes, halved
4 spring onions, shredded
150g herby pitted black olives
handful of flat-leaf parsley leaves
juice of 1 lemon
2 vegetarian mozzarella, drained and torn
Cannellini bean, mozzarella and cherry tomato salad
1. Heat 1 tablespoon of the olive oil in a small pan and sauté the chilli, garlic and pine nuts for about 3 minutes, stirring occasionally, until the pine nuts are golden. Remove from the heat and allow to cool.
2. In a large dish, lightly mix together the cooked pine nut mixture, beans, tomatoes, onions, olives and parsley. Whisk together the remaining olive oil and lemon juice and stir into the salad. Cover and chill for
30 minutes.
3. Stir in the mozzarella and serve.