Burrata Salad with Celery, Grilled Courgette and Toasted Seeds

Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll 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

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.