Broad bean and mint panzanella with burrata

by Lulu Grimes

Ingredients

rough textured bread 2 slices, leave it until it is a day or two old
red wine vinegar 2 tbsp
olive oil
broad beans 4 handfuls, double podded
celery 1 stick, finely sliced
cucumber ½, peeled and finely chopped
anchovies 2, finely chopped
baby capers 2 tbsp, drained
mint a bunch, leaves picked
burrata 4 small or 2 large

Directions

Pull the bread into bite-sized pieces and put it into the bottom of a large bowl. Sprinkle on 1 tbsp cold water, 1 tbsp red wine vinegar and 2 tbsp olive oil and leave it to sit for 30 minutes.Add the broad beans, celery and cucumber. Mix the anchovies with the remaining vinegar, 2 tbsp olive oil, and add plenty of pepper.

STEP 2

Pour this over the salad, add the capers and toss everything together. Leave to sit for 15 minutes (or more if you like), then finely chop the mint and toss through the salad at the last minute (if you do this earlier, it may turn black). Serve the salad on 4 plates with a whole burrata each (or half a large one) and drizzle over more olive oil.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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