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Golden tomato, burrata & broad bean salad with anchovies
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Serves: 4 as a starter
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 and 2 tbsp juice
1 small clove garlic, crushed
5 anchovy fillets, drained and very roughly chopped
1 large ripe avocado, peeled, stoned and sliced
225g pack Golden Baby Plum Tomatoes, halved
½ x 25g pack basil leaves
285g pack burrata, drained (or use labneh or a good quality mozzarella)
Pinch dried chilli flakes
Crusty bread, warmed, to serve
1. Bring a small saucepan of water to the boil, then cook the broad beans or edamame for 3 minutes, until just tender. Drain and cool under cold water before draining well.
2. Drain the artichokes over a bowl, reserving the dressing. Cut the artichokes in half. Whisk their dressing together with the extra virgin oil, lemon juice, garlic and some seasoning. Add the anchovies.
3. 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.
4. Season the burrata and scatter the chilli flakes over and around. Pour over the anchovy dressing and serve immediately with the warm crusty bread.
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.
Typical values per serving:
This recipe was first published in July 2021.