Meera Sodha introduces a gently spicy, green salad that blends east and west influences, stacked with vigour and colour. It is a substantial but quick dish that can serve as a lunch or a light dinner when paired with other sides.
A new addition to the summer salad rotation
Sodha notes that recent hot weather revealed a lack of “substantial but quick salads” in her repertoire. Her existing throw-together options include a no-cook chickpea, tomato and cucumber salad, plus a bulgur and pesto salad featuring her favourite summer vegetable. This new recipe joins that line-up.
The salad uses blistered green beans, edamame beans and petit pois, tossed in a sesame-garlic dressing with sambal oelek, soy sauce, agave and miso, then topped with torn mozzarella and fresh mint.
Recipe details and preparation
Sodha mentions a friendly disagreement with her recipe tester, Hannah, over mozzarella portions: Sodha prefers a whole ball per person, while Hannah opts for a half-ball. Adjust according to preference.
Prep time is 10 minutes, cook time 20 minutes, serving 2. Ingredients include rapeseed oil, green beans, frozen edamame, frozen petit pois, toasted sesame oil, garlic, sambal oelek, light soy sauce, light agave syrup, brown or red miso, fresh mint, and two 125g mozzarella balls.
Cooking method
Heat rapeseed oil in a wide frying pan over medium-high heat. Test with a wooden spoon—bubbles should form around the bottom when hot. Add green beans, spacing them out, and leave for two minutes. Turn, cook two more minutes, then turn again for a final two minutes until blistered or blackened in places. Transfer to a large bowl, then add edamame and petit pois.
For the dressing, place sesame oil in the same pan over low-medium heat. When hot, add minced garlic and stir for a minute. Add sambal oelek, soy sauce, agave and miso, stir well, cook up to a minute, then remove from heat. Pour dressing over the beans, mix to coat, and fold in chopped mint.
To serve, use tongs or two forks to lift greens onto a platter, leaving dressing behind. Tear open mozzarella, arrange on top, then pour remaining dressing over the cheese and salad.
