One thing I learned during the recent hot weather is that I don’t have enough “substantial but quick salads” in my locker. A salad one could call lunch (or a light dinner when served with other bits). On rotation in my “throw-together” category is my no-cook chickpea, tomato and cucumber salad, to which I’m also going to add my favourite summer vegetable, bulgur and pesto salad, which isn’t quite an assembly job, but near-enough and a family favourite. To that line-up, I’m happy to introduce this gently spicy, green beauty.Spicy mozzarella, green bean and edamame saladMy recipe tester, Hannah, and I disagree on how much mozzarella a person can eat. I like a whole ball to myself, she prefers a half-ball. Adjust as you see fit.Prep 10 min
Cook 20 min
Serves 21 tbsp rapeseed oil
250g green beans, topped150g frozen edamame beans, defrosted100g frozen petit pois, defrosted2½ tbsp toasted sesame oil3 garlic cloves, peeled and minced1 tbsp sambal oelek
1 tbsp light soy sauce
