Tomato, burrata & broad bean salad served in a large bowl

Tomato, burrata & broad bean salad

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(1 ratings)

Prep: 25 mins Cook: 2 mins Plus marinating

Easy

Serves 4

Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal409
  • fat32g
  • saturates15g
  • carbs7g
  • sugars5g
  • fibre4g
  • protein22g
  • salt1.9g
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Ingredients

  • 500g tomatoes (I used a mix of sizes and colours)
  • 1⁄2 tsp caster sugar
  • 150g broad beans, podded
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • handful basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • handful chives
  • handful flat leaf parsley
  • 1 tbsp tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp lovage
  • 1 tbsp mint leaves
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 2 tsp Dijon mustard
  • pinch of fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp red wine vinegar
  • 2 x 100g burrata or 2 x 125g balls mozzarella
  • 50g hazelnuts, toasted and roughly chopped

Method

  1. Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. 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.

  2. Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.

  3. 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.

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