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)
Jono & Jules do food & wine 