Golden tomato, burrata & broad bean salad with anchovies

Name: Golden tomato, burrata & broad bean salad with anchovies
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4
Ingredients: 100 g double-podded broad beans (see cook’s tip); 175 g pack chargrilled artichokes in herb dressing; 1 tbsp extra virgin olive oil; 1 unwaxed lemon, finely grated zest, plus 2 tbsp juice; 1 clove/s garlic, crushed; 5 anchovy fillets, drained and roughly chopped; 1 large ripe avocado, sliced; 225 g pack Golden Baby Plum Tomatoes, halved; 25 g pack basil leaves; 285 g pack No.1 Burrata, drained; Pinch dried chilli flakes; Warm crusty bread or sourdough toast, to serve

A stylish sharer or starter – pair with good crusty bread or toasted sourdough, ready to scoop up the creamy burrata.

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Serves4
CourseStarter
Prepare20 mins
Cook3 mins
Total time23 mins

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Ingredients

100g double-podded broad beans (see cook’s tip)
175g pack chargrilled artichokes in herb dressing
1 tbsp extra virgin olive oil
1 unwaxed lemon, finely grated zest, plus 2 tbsp juice
1 clove/s garlic, crushed
5 anchovy fillets, drained and roughly chopped
1 large ripe avocado, sliced
225g pack Golden Baby Plum Tomatoes, halved
½ x 25g pack basil leaves
285g pack No.1 Burrata, drained
Pinch dried chilli flakes
Warm crusty bread or sourdough toast, to serve

Method

Bring a small saucepan of water to the boil, then cook the broad beans for 3 minutes, until just tender. Drain and cool under cold water before draining well.
Drain the artichokes over a bowl, reserving the dressing, then cut them in ½. Whisk the dressing with the extra virgin oil, lemon juice, garlic and seasoning, then add the anchovies.
Arrange the avocado on a platter, then scatter the artichokes, tomatoes and beans over the top. Sprinkle with the lemon zest and basil leaves, then nestle the burrata in the middle
Season the burrata and scatter the chilli flakes over and around. Pour over the anchovy dressing and serve immediately with the bread or toast.

Cook’s tip

To get around 100g double-podded broad beans, you will need about 700-750g fresh broad beans in their large pods, or 250g frozen that will need defrosting and taking out of their little outer skins. Alternatively, use 100g frozen edamame and cook according to pack instructions.