• 40g sugar snap peas, halved diagonally, blanched
  • 40g peas, blanched
  • 40g broad beans, double podded, blanched
  • 4 radishes, very thinly sliced
  • 2 red chillies, deseeded and thinly sliced
  • 1 small pack mint, chopped
  • 1 small pack parsley, chopped
  • 1 tbsp chardonnay vinegar
  • 100ml olive oil, plus extra to brush the toast
  • 4 slices sourdough or ciabatta
  • 2 large burrata, at room temperature


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2017

Goes well with


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