Charred Runner Beans with Mozzarella and Salsa Verde
A vibrant summer salad celebrating charred runner beans at their peak, paired with creamy buffalo mozzarella and a punchy herb salsa verde. The magic happens at high heat: runner beans develop smoky char while staying tender, creating textural contrast with toasted almonds and fresh pea shoots. Bright citrus, capers, and green olives in the salsa verde cut through richness, while soft herbs bring Mediterranean freshness. Perfect for vegetarians seeking substantial mains or side dishes, this works beautifully as a light dinner, lunch showpiece, or casual spread at summer entertaining. What sets this version apart is the griddled approach—far superior to raw or boiled beans—and the chunky, herbaceous salsa verde that coats rather than drowns. Serve warm or at room temperature.
Ingredients
- 11 oz runner beans, halved diagonallygreen beans1:1vegetable
shorter cooking time (2-3 minutes), slightly different texture
- 1 tbsp olive oil, plus extra to drizzle
- 3 ½ oz peas, podded, fresh or frozenbroad beans1:0.8vegetablepeanuts-free
earthier flavour, substitute quantity as needed
- 1 handful pea shoots
- 7 oz buffalo mozzarellafeta1:1dairyvegetariandairy-free
removes softness, adds tanginess and crumbly texture
- 1 ¾ oz flaked almonds, lightly toasted in a dry pan
- grilled bread(optional)
- 1 large handful soft herbs, finely chopped, mix of parsley, mint, and basildried herbs1:0.3herbs
use sparingly; dried mint and parsley work, but basil loses freshness
- 1 small garlic clove, crushed
- 1 tbsp capers, washed, drained, roughly chopped
- 1 shallot, finely chopped
- 3 ½ oz pitted green olives, roughly chopped
- lemon, finely grated zest and juice
- 1 red chilli, seeds removed, finely chopped
- 5 tbsp olive oil
Instructions
- 1
Make salsa verde: combine herbs, garlic, capers, shallot, olives, lemon zest and juice, chilli, and salt in a small bowl, then stir in olive oil and set aside.
- 2
Heat a griddle pan over high heat until smoking.
- 3
Toss runner beans with oil, then grill in batches, turning occasionally, until charred and tender.
- 4
Cook peas in boiling water, then drain and refresh under cold water.
- 5
Toss charred beans with peas and half the salsa verde.
- 6
Arrange on a platter with pea shoots, torn mozzarella, and toasted almonds.
- 7
Drizzle with remaining salsa verde and serve with grilled bread if desired.
Tips
Don't skip the high heat for the griddle pan—it must be smoking hot. Cold pans won't char the beans properly, leaving you with steamed rather than charred vegetables. Char develops complex, smoky flavour that elevates the entire dish.
Toast almonds in a dry pan moments before serving to preserve crunch and nutty aroma. Cold or stale toasted nuts disappear into the salad. Fresh-toasted almonds provide essential textural contrast against tender beans and soft cheese.
Make salsa verde at least 30 minutes ahead so flavours meld and salt integrates. If serving immediately, season more generously initially, as raw herbs and acid need time to soften and round out.
Good to Know
Salsa verde keeps in an airtight container, refrigerated, up to 3 days. Charred beans and assembled salad are best served within 2 hours, though components can be prepped separately and combined just before serving.
Prepare salsa verde up to 1 day ahead. Toast almonds and char beans 2-3 hours ahead; store separately. Cook peas and assemble platter no more than 1 hour before serving to prevent pea shoots wilting.
Serve at room temperature or slightly warm. Accompany with grilled bread for soaking up salsa verde. Works as a side to grilled fish, chicken, or as a standalone vegetarian main.
Common Mistakes
Don't crowd the griddle pan when charring beans—work in batches so each bean makes contact with hot surface, achieving deep char rather than steaming.
Don't skimp on salt in the salsa verde; raw herbs and acid need generous seasoning to shine.
Don't tear mozzarella until plating; it dries out and loses its tender texture if exposed to air.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
earthier flavour, substitute quantity as needed
General Alternatives
use sparingly; dried mint and parsley work, but basil loses freshness
Full guide →FAQ
Can I make this ahead for a picnic or party?
Yes. Char beans and make salsa verde up to 4 hours ahead, stored separately. Assemble on a platter just before serving or pack components in separate containers and combine on-site. Pea shoots wilt quickly, so add last moment.
What if I don't have fresh peas?
Frozen peas work perfectly—cook just 30 seconds. Canned peas (drained and rinsed) are acceptable but slightly softer. Broad beans or edamame offer similar sweetness and texture. Runner beans alone are also delicious if peas aren't available.
Can I make this salad ahead and how long does it keep?
Charred beans and salsa verde keep separately for up to 3 days, refrigerated. Assemble no more than 2 hours before eating; pea shoots and soft herbs wilt, and mozzarella weeps if sitting too long. Serve at room temperature.