TOMATO, BURRATA & BROAD BEAN SALAD

Tomato, burrata & broad bean salad image

Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad

Provided by Rosie Birkett

Time 27m

Number Of Ingredients 16

Ingredients

500g tomatoes (I used a mix of sizes and colours)
1⁄2 tsp caster sugar
150g broad beans , podded
handful basil
handful chives
handful flat leaf parsley
1 tbsp tarragon
1 tbsp lovage
1 tbsp mint leaves
3 tbsp olive oil
2 tsp Dijon mustard
pinch of fennel seeds
1 lemon , zested
1 tbsp red wine vinegar
2 x 100g burrata or 2 x 125g balls mozzarella
50g hazelnuts , toasted and roughly chopped

Steps:

Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it - I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.
Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.
Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

Nutrition Facts : Calories 409 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium