Jono & Jules do food & wine

This is our favourite salad at the moment – an excellent side dish for a barbecue or whatever else you might be cooking.

Tomato, burrata and broad bean salad – serves 4

• 500g mixed tomatoes
• ½ tsp caster sugar
• 150g broad beans, frozen ones are perfect
• a handful each of basil, chives and flat leaf parsley
• 1 tbsp each of tarragon, lovage and mint (we never have lovage and it’s fine without it)
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• a pinch of fennel seeds
• zest of 1 lemon
• 1 tbsp red wine vinegar
• 2 balls of burrata
• 50g hazlenuts, toasted and roughly chopped (toast them in the oven for 10 minutes at 180C – the skins will rub off easily with a tea towel)

Chop and slice the tomatoes and toss in a bowl with the caster sugar and ½ tsp of salt, then set aside for 30 minutes.

Put the broad beans into boiling water for 2 minutes, then drain and run under cold water. Pop of the skins and set aside.

Finely chop the herbs and put into a bowl. Whisk in the olive oil, mustard, fennel seeds, most of the lemon zest and the red wine vineager. Season, then stir in the broad beans.

Tip the tomatoes out onto a serving platter. Put the burrata balls on top and spoon over the beans and dressing. Garnish with toasted hazelnuts and the leftover lemon zest.

(Original recipe from BBC Good Food)