Ingredients

• 4 heritage beetroots
• 2 shallots
• 2 tbsp rapeseed oil
• 500g/1lb 2oz broad beans
• podded and outer skin removed
• 200g/7oz fresh peas
• podded
• 200g/7oz mangetout
• thinly sliced
• 2 balls buffalo mozzarella
• torn
• few basil leaves
• to garnish
• 30g/1oz French dressing
• 30g/1oz honey
• 30g/1oz white balsamic vinegar
• pinch salt
• squeeze lemon juice
• 1 garlic clove
• crushed
• 100g/3½oz blue cheese
• 50g/1¾oz buttermilk
• 40g/1½oz crème fraîche
• 40g/1½oz mayonnaise
• dash worcestershire sauce (omit if cooking for vegetarians)
• dash Tabasco

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Put the beetroots and shallots
• unpeeled
• on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes
• or until soft.
• Remove from the oven and allow to cool. Once cool
• peel the beetroots and shallots and cut into quarters.
• Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth.
• Blanch the broad beans in boiling water for a couple of minutes and then drain.
• Heat a large frying pan and add the broad beans
• peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes.
• Make the blue cheese dressing by blending all the ingredients together in a blender until smooth.
• Place the beans
• mangetout and peas in a large serving bowl.
• Scatter over the pieces of torn mozzarella
• shallots and beetroot.
• Dress the salad with a little of the blue cheese dressing
• garnish with a few torn basil leaves and serve.