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Tomato, burrata & broad bean salad

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

  • Prep: 25 mins
    Cook: 2 mins
    Plus marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 409
  • Carbohydrates 7
  • Saturated Fat 15
  • Sugar 5
  • Protein 22
  • Fat 32
  • Fibre 4
  • Salt 1.9

Nutrition per serving

  • Calories 409
  • Carbohydrates 7
  • Saturated Fat 15
  • Sugar 5
  • Protein 22
  • Fat 32
  • Fibre 4
  • Salt 1.9

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 burrataor 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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