- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 545
- Fat Content: 44g
- Saturated Fat Content: 16g
- Carbohydrate Content: 17g
- Sugar Content: 2g
- Fiber Content: 3g
- Protein Content: 18g
- Sodium Content: 0.9g
Burrata bruschetta
Ingredients
- sugar-snap-peas - 40g sugar snap peas, halved diagonally, blanched
- peas - 40g peas, blanched
- broad-beans - 40g broad beans, double podded, blanched
- radish - 4 radishes, very thinly sliced
- red-chilli - 2 red chillies, deseeded and thinly sliced
- mint - 1 small pack mint, chopped
- parsley - 1 small pack parsley, chopped
- chardonnay-vinegar - 1 tbsp chardonnay vinegar
- olive-oil - 100ml olive oil, plus extra to brush the toast
- sourdough - 4 slices sourdough or ciabatta
- burrata - 2 large burrata, at room temperature
Instructions
- Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
- Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.
Under 20-minute recipe for 4 people, takes only 10 mins; recipe has sugar snap peas, peas, broad beans, radish, red chilli, mint, parsley, chardonnay vinegar, olive oil, sourdough and burrata.
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