Tomato, burrata & broad bean salad
This is one of my favourite salads or starters for entertaining in summer. It’s as easy as can be – simply chop up juicy tomatoes and toss with salt to bring out their flavour, then top with creamy burrata and slather with a broad bean-flecked salsa verde. It’s effortless, but always wows a crowd.
SERVES 4 PREP 25 mins plus marinating COOK 2 mins EASY V 500g tomatoes (I used a mix of sizes and colours) ½ tsp caster sugar 150g broad beans, podded handful each of basil, chives and flat leaf parsley
1 tbsp each tarragon, lovage and mint leaves
3 tbsp olive oil
2 tsp Dijon mustard pinch of fennel seeds 1 lemon, zested
1 tbsp red wine vinegar
2 x 100g burrata or 2 x 125g balls mozzarella
50g hazelnuts, toasted and roughly chopped 1 Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it – I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.
2 Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.
3 Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.
GOOD TO KNOW calcium • folate • vit c • 2 of 5-a-day • gluten free
PER SERVING 409 kcals • fat 32g • saturates 15g • carbs 7g • sugars 5g • fibre 4g • protein 22g • salt 1.9g