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Blanch the broad beans in boiling water for 2 minutes, then drain and rinse under cold water and peel off the outer skins; set aside. Finely chop ½ the mint and put in a small bowl with the anchovies, vinegar and 2 tbsp olive oil. Whisk together, season and set aside. Heat the grill to high or set a griddle pan over a high heat. Brush the sourdough slices with a little olive oil and grill or griddle on both sides.
Meanwhile, to assemble the salad, put the pea shoots, sugar snap peas, peeled broad beans and capers in a large bowl, add the dressing and toss together. Arrange on a platter, then tear over the burrata. Scatter over the remaining mint leaves (tearing any larger ones) and drizzle with the remaining 1 tbsp olive oil; serve straight away with the griddled sourdough.
Typical values per serving when made using specific products in recipe
Energy | 2,560kJ/ 615kcals |
|---|---|
Fat | 43g |
Saturated Fat | 15g |
Carbohydrates | 36g |
Sugars | 6.3g |
Fibre | 4.8g |
Protein | 19g |
Salt | 2.1g |
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