Tomato, burrata & broad bean salad
Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad
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Prep:25 mins
Cook:2 mins
Plus marinating - Serves 4
- Easy
Nutrition per serving
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kcal 409
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fat 32g
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saturates 15g
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carbs 7g
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sugars 5g
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fibre 4g
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protein 22g
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salt 1.9g
Ingredients
- 500g tomatoes(I used a mix of sizes and colours)
- 1?2 tsp caster sugar
- 150g broad beans, podded
- handful basil
- handful chives
- handful flat leaf parsley
- 1 tbsp tarragon
- 1 tbsp lovage
- 1 tbsp 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 burrataor 2 x 125g balls mozzarella
- 50g hazelnuts, toasted and roughly chopped
Method
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.
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.
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.
