Charred nectarine & prosciutto panzanella
Combine nectarines, prosciutto, ricotta, spinach, sourdough and herbs to make this simple summer salad. Charring the nectarines adds depth of flavour
Tomato, burrata & broad bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 500g tomatoes(I used a mix of sizes and colours)
- 1⁄2 tsp caster sugar
- 150g broad beanspodded
- 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 lemonzested
- 1 tbsp red wine vinegar
- 2 x 100g burrataor 2 x 125g balls mozzarella
- 50g hazelnutstoasted and roughly chopped
Nutrition: Per serving
- kcal409
- fat32g
- saturates15g
- carbs7g
- sugars5g
- fibre4g
- protein22g
- salt1.9g
Method
step 1
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.
step 2
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.
step 3
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.
