• Broad beans (150 grams)
  • Mozzarella (60 grams)
  • Rocket leaves

Dressing ingredients

  • Extra virgin olive oil
  • Salt

Author of this recipe

Tía Lou de El Huerto de Tia Lou

Tía Lou de El Huerto de Tia Lou

Food blogger / food writer

Salads? I go crazy for them all! Fresh or warm, simple or sophisticated. As a #salading addict, I am passionate about everything that has to do with the kitchen, with the field and with the sea.... Read more

Rocket (also known as arugula) is a crop that comes from Italy, bringing with it the scents and flavours of the Mediterranean.  As I am a gardener at heart, I like to grow it in my own garden and pick it fresh when needed to bring the full flavour to my kitchen, like I do with all my crops every season. Just a few days ago we picked the first broad beans and, as this is the month of Italy in Love My Salad, I decided to prepare this delicious salad. Fresh, nutritious and full of flavours to remind us that we are in spring!

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  1. Remove the broad beans from their pods and wash them and the rocket well.
  2. In a pot or pan, put about an inch of water (just enough to cover the bottom), and bring to a boil. Then add the beans, cover, and leave on a high heat for 1-2 minutes. This method of cooking produces a similar result to steaming. Once done, remove from heat and set aside to cool. You may like to remove the outer covering as well once cooled.
  3. Tear the mozzarella into pieces. I like to do this by hand, roughly torn, with different sized chunks.
  4. Chop the rocket leaves and set aside.
  5. All the above steps can be done in advance.
  6. When it’s time to serve, simply place the beans and the mozzarella on your plate, and sprinkle the chopped rocket over the top.
  7. Dress lightly with olive oil and salt, toss, and enjoy! :)

Tips from the author

The cooking time for the beans depends on their size and your preference, however, my advice is to leave them "al dente" as this will retain more nutrients and add a little crunch to your salad. 

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