Burrata bruschetta

beans brunch bruschetta burrata calcium folate kyle boyce from london grind lunch peas starter vegetarian vitamin c

Ingredients

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

Method

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.

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.