Burrata & Broad Bean Salad

 

This is one of those supermarket recipe cards that caught the eye and delivered on flavour when I made at home.  I love burrata and always looking for an excuse to eat it! 

Ingredients
serves 1

150g burrata 
125g broad beans, (podded)
1 Little Gem lettuce, or similar
2 tbsp extra virgin olive oil
1 unwaxed lemon
fresh mint
pinch of salt

Method

Bring the burrata out of the fridge half an hour before you eat so it can reach room temperature. 

Prepare the lemon dressing.  Mix 2 tbsps of extra virgin olive oil with the juice of a lemon, and half the lemon zest. Set aside to infuse. 

Bring a large saucepan with salted water to the boil. Add a good pinch of salt then add the podded broad beans.  Boil for a few minutes. Drain and allow the beans to cool slightly before peeling the thick skins off them by cutting a small slit and squeezing out the bright green bean. Place the skinned bean into cold water. Set aside.

Cut the little gem lettuce into quarters lengthways. Brush with a little oil, season with salt and place in a frying pan over a medium-hot temperature. After about 45 seconds turn onto the other cut side. It should have charred slightly. Then after a further 45 seconds turn again onto the uncut side for half a minute. They should have wilted slightly but still have a bite. 

Remove from the heat, transfer onto a plate and set aside to cool.  

Drain the broad beans. Season with a pinch of salt and arrange with the lettuce on a plate. Place the burrata in the centre and split it into quarters. 

Season again with a little salt and pepper. Drizzle liberally with the lemon dressing. Finish by scattering the remaining lemon zest and chopped mint.