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Spring salad with mint & burrata
Serves2
CourseSide
Prepare20 mins
Cook5 mins
Total time25 mins
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
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.
