To­mato, bur­rata & broad bean salad

BBC Good Food - - Inside -

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

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