Burrata Salad with Celery, Grilled Courgette and Toasted Seeds

PREP TIME: 10 MINS // COOK TIME: 10 MINS SERVINGS: 2

What to do

  1. Heat 1 tbsp of olive oil in a griddle pan on a high heat and griddle the courgette slices until soft and charred.
  2. Cook the broad beans in boiling water for 2 minutes, drain then rinse in cold water. Once cool enough to handle, pod the broad beans.
  3. Put a small frying pan on a medium heat, add the mixed seeds and cumin seeds. Toast for a few minutes until golden and fragrant, then put to one side.
  4. Mix together the honey, lemon juice and mint to a bowl and stir together. Add the 2 remaining tbsp of olive oil whilst stirring and season with salt and pepper. Add the broad beans and celery to the vinaigrette and mix well.
  5. Arrange the courgettes on a large plate. Top with the burrata, broad bean and celery mixture, and the seeds. Finish with the reserved celery leaves and a final crack of black pepper.

What you will need

  • 3 tbsp extra virgin olive oil
  • 1 small courgette, finely sliced into discs
  • 200g broad beans
  • 2 tbsp mixed seeds
  • 1 tbsp cumin seeds
  • 1 tsp honey
  • Juice of 1 lemon
  • Small bunch of fresh mint leaves, finely chopped
  • Salt and pepper, to taste
  • 4 sticks of celery, thinly sliced and leaves reserved
  • 1 ball of burrata

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