- Serves2
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Ingredients
- 150g pack No.1 Burrata
- 250g podded baby broad beans (fresh or frozen)
- 2 Essential Little Gem Lettuce
- 2 tbsp extra virgin olive oil
- 1 unwaxed lemon, zest of all, juice of ½
- 1 handful leaves from Cooks’ Ingredients Mint Pot, shredded
Method
Take the burrata out of the fridge and drain 20 minutes before serving. Meanwhile, bring a large saucepan of salted water to the boil and add the broad beans. Simmer for 3-4 minutes (or 5-6 minutes if frozen), then drain and rinse under cold water. Double pod the beans if liked, then set aside.
Heat a frying pan over a medium heat. Cut the little gem into quarters and brush lightly with a little of the oil. Season and add to the pan, then fry the wedges on each cut side until golden and a little wilted (about 2 minutes); set aside. Meanwhile, mix the remaining oil with ½ of the lemon zest and all of the juice; season.
Arrange the burrata, broad beans and little gem on a serving plate or divide between individual plates, if you prefer. Spoon over the dressing and season. Scatter with the shredded mint and the remaining lemon zest.
Cook’s tip
Broad beans have a second skin, which can be removed after cooking to make them look brighter and taste sweeter. Young, small beans won’t need double podding, as their skins are usually quite thin.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,744kJ/ 422kcals |
|---|---|
Fat | 34g |
Saturated Fat | 14.1g |
Carbohydrates | 10g |
Sugars | 4.1g |
Fibre | 9.1g |
Protein | 14g |
Salt | 0.6g |