Haricot beans, slow roasted tomatoes and buffalo mozzarella salad

Julia Busuttil Nishimura, Serves 4


400g cherry tomatoes
2 tablespoons Mount Zero Organic Extra Virgin Olive Oil
2 sprigs of thyme
200g haricot beans, soaked overnight
2 fresh bay leaves
1 sprig of fresh sage
1 shallot, halved
2 balls of buffalo mozzarella
Mount Zero Pink Lake Natural Salt

Almond and herb dressing

1 clove garlic, roughly chopped
Large handful each of basil and parsley
80g raw almonds
60ml (1/4 cup) Mount Zero Lemon Pressed Olive Oil
1-2 tbsp Mt Zero Red Wine Vinegar


Preheat the oven to 150C.

Halve the cherry tomatoes and arrange them on a tray lined with baking paper, cut side up. Drizzle with the olive oil, scatter over the leaves from the thyme and a generous sprinkling of sea salt. Roast the tomatoes until they are soft and beginning to caramelise, around 1 hour.

Meanwhile, drain the beans which have been soaking overnight and rinse them under cold water. Place in a large pot along with the bay leaves, sage and shallot and cover with plenty of cold water. Bring to the boil and then simmer until tender, around 30 minutes. Drain and set aside.

For the dressing, pound the garlic and herbs with a pinch of sea salt in a mortar and pestle. Now add in the almonds and continue to pound them until you have a rough paste. Alternatively, blitz all together in a food processor. Drizzle in the lemon olive oil and vinegar and stir to combine. It should be thick but not stiff. Check for seasoning and taste for acidity, adding more vinegar if needed. Set aside.  

In a large bowl mix the beans together with slow-roasted tomatoes and torn mozzarella. Add in the almond and herb mixture and mix well so that everything is well coated. Season to taste and serve.

The classic combination of tomato, basil and mozzarella is reimagined into a light but sustaining salad with haricot beans. You can vary the herbs with whatever soft herbs you have at hand – mint would be wonderful too. The slow roasted tomatoes are what gives this salad a real flavour hit, so take your time roasting them to bring out their natural sweetness.

Recipe Ingredients from the Mount Zero Range