Broad bean and mint panzanella with burrata
by Lulu Grimes
rough textured bread 2 slices, leave it until it is a day or two old
red wine vinegar 2 tbsp
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
I love getting my box of fruits and seeing the delicious colours and smells as they ripen. I have some standard grocery items too and love the quality of the sourdough bread and eggs.
— Lucy, Nethergreen
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