Tomato, burrata & broad bean salad

broad bean burrata calcium folate gluten free salad salsa side dish summer tomato vegetarian vitamin c

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Source

Ingredients

500g tomatoes (I used a mix of sizes and colours)

1⁄2 tsp caster sugar

150g broad beans , podded

handful basil

handful chives

handful flat leaf parsley

1 tbsp tarragon

1 tbsp lovage

1 tbsp mint leaves

3 tbsp olive oil

2 tsp Dijon mustard

pinch of fennel seeds

1 lemon , zested

1 tbsp red wine vinegar

2 x 100g burrata or 2 x 125g balls mozzarella

50g hazelnuts , toasted and roughly chopped

Method

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.

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.

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.