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Golden tomato, burrata & broad bean salad with anchovies

Golden tomato, burrata & broad bean salad with anchovies

By Martina Caputo
20’ Prep time
3’ Cook time
23’ Total time
512 Calories
4 Serving

Summary

A stylish sharer or starter – pair with good crusty bread or toasted sourdough, ready to scoop up the creamy burrata.
Martina Caputo 0 Followers

Step by Step

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Step 1

Bring a small saucepan of water to the boil, then cook the broad beans for 3 minutes, until just tender. Drain and cool under cold water before draining well.
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Step 2

Drain the artichokes over a bowl, reserving the dressing, then cut them in ½. Whisk the dressing with the extra virgin oil, lemon juice, garlic and seasoning, then add the anchovies.
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Step 3

Arrange the avocado on a platter, then scatter the artichokes, tomatoes and beans over the top. Sprinkle with the lemon zest and basil leaves, then nestle the burrata in the middle
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Step 4

Season the burrata and scatter the chilli flakes over and around. Pour over the anchovy dressing and serve immediately with the bread or toast.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Garlic clove
    Garlic clove
    1 clove/s
  • Perfectly ripe avocado
    Perfectly ripe avocado
    1
  • No.1 burrata
    No.1 burrata
    285 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
  • Anchovy fillets
    Anchovy fillets
    5
  • Basil leaves
    Basil leaves
    25 grams
  • Broad beans
    Broad beans
    100 grams
  • Waitrose chargrilled artichokes
    Waitrose chargrilled artichokes
    175 grams
  • Pack waitrose 1 golden baby plum tomatoes
    Pack waitrose 1 golden baby plum tomatoes
    225 grams

Nutrition Facts

View nutrition facts
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