Burrata Salad with Celery, Grilled Courgette and Toasted Seeds
PREP TIME: 10 MINS // COOK TIME: 10 MINS
SERVINGS: 2
What to do
- Heat 1 tbsp of olive oil in a griddle pan on a high heat and griddle the courgette slices until soft and charred.
- 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.
- 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.
- 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.
- 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
