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Galbani mozzarella Potato, pea and green bean salad


  • 250g Galbani mozzarella Maxi
  • 200g potatoes, chunkily diced
  • 175g green beans, trimmed
  • 140g frozen peas
  • Zest and juice 1 lemon
  • 2 tbsp extra virgin olive oil
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Preparation Instructions

  1. Boil a pan of salted water, add the potatoes and cook until tender – about 5-8 minutes. Remove with a slotted spoon and cook the beans until tender (2-3 mins). Repeat with the peas for 30 seconds. Drain and cool for a few minutes.
  2. Tear the mozzarella onto a salad platter, then tip the vegetables on top.
  3. Whisk together the lemon zest and juice with the oil and some seasoning. Tip over the salad, toss everything together, and serve with crusty bread. Try adding some BBQ sausages or chicken too, if you like.