Burrata bruschetta dressed with beans and radishes, on a white surface

Prep: 10 mins Cook: 10 mins

Easy

Serves 4

Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal545
  • fat44g
  • saturates16g
  • carbs17g
  • sugars2g
  • fibre3g
  • protein18g
  • salt0.9g
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Ingredients

  • 40g sugar snap peas, halved diagonally, blanched
  • 40g peas, blanched
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 40g broad beans, double podded, blanched
  • 4 radishes, very thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 red chillies, deseeded and thinly sliced
  • 1 small pack mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 small pack parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chardonnay vinegar
  • 100ml olive oil, plus extra to brush the toast
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 slices sourdough or ciabatta
  • 2 large burrata, at room temperature

Method

  1. 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.

  2. 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.

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