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

Tomato, burrata & broad bean salad

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal409
fat32g
saturates15g
carbs7g
sugars5g
fibre4g
protein22g
salt1.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.9 ratings
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