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.