Spring salad with mint & burrata

Spring salad with mint & burrata

    • Serves2
    • CourseSide
    • Prepare20 mins
    • Cook5 mins
    • Total time25 mins

    Ingredients

    • 80g podded broad beans
    • 25g mint, leaves only
    • 2 anchovy fillets, finely chopped
    • 1 tbsp red wine vinegar
    • 3 tbsp extra virgin olive oil, plus extra to brush
    • 2 large slices sourdough bread
    • 1/2 x 80g pack pea shoots
    • 160g baby sugar snap peas, halved lengthways
    • 1 tbsp nonpareille capers, drained and rinsed
    • 150g No.1 Burrata