- Serving: 4
Nutrition facts (per portion)
- Calories: 409
- Fat Content: 32g
- Saturated Fat Content: 15g
- Carbohydrate Content: 7g
- Sugar Content: 5g
- Fiber Content: 4g
- Protein Content: 22g
- Sodium Content: 1.9g
Tomato, burrata & broad bean salad
Ingredients
- tomatoes - 500g tomatoes (I used a mix of sizes and colours)
- caster-sugar - 1/2 tsp caster sugar
- broad-bean - 150g broad beans, podded
- basil - handful basil
- chives - handful chives
- flat-leaf-parsley - handful flat leaf parsley
- tarragon - 1 tbsp tarragon
- lovage - 1 tbsp lovage
- mint-leaves - 1 tbsp mint leaves
- olive-oil - 3 tbsp olive oil
- dijon-mustard - 2 tsp Dijon mustard
- fennel-seeds - pinch of fennel seeds
- lemon - 1 lemon, zested
- red-wine-vinegar - 1 tbsp red wine vinegar
- burrata - 2 x 100g burrata or 2 x 125g balls mozzarella
- hazelnuts - 50g hazelnuts, toasted and roughly chopped
Instructions
- Chop the tomatoes into a mixture of slices and wedges, then put them in abowl. 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 andwhiskin 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.
Vegetarian summer recipe for 4 people, takes only 2 mins; recipe has tomatoes, caster sugar, broad bean, basil, chives, flat leaf parsley, tarragon, lovage, mint leaves, olive oil, dijon mustard, fennel seeds, lemon, red wine vinegar, burrata and hazelnuts.
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