Green Bean, Lentil & Mozzarella Salad with Pesto Yoghurt Dressing
This protein and fibre-packed salad is a light yet satisfying mix of crunchy green beans, protein-packed lentils, and creamy mozzarella, all brought together with a lemony, basil pesto yoghurt dressing.
Ingredients
Salad
400 g green beans, trimmed
250 g cooked lentils (green or Puy work best)
250 g mozzarella, roughly torn into bite-sized pieces
1/2 red onion, finely sliced
1 handful fresh basil leaves (for garnish)
For the dressing:
3 tbsp plain Greek yoghurt
2 tbsp fresh pesto ( homemade with the Governor EVOO preferably)
1 tbsp extra virgin olive oil
Juice of ½ lemon
Pinch of salt
Method
-
Bring a pot of lightly salted water to the boil. Add the green beans and blanch for 2–3 minutes, until tender but still with a bite. Drain and plunge immediately into a bowl of iced water, then drain again.
-
In a small bowl, whisk together the Greek yoghurt, pesto, olive oil, and lemon juice. Season with a pinch of salt and adjust to taste, add more lemon for tang or more pesto for richness.
-
Place the lentils on a serving plate, add the green beans, onions and gently toss. Top with the mozzarella, dollops of the dressing, basil leaves and a drizzle of the Governor EVOO.
