Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad
Prep:25 mins
Serves 4
500g tomatoes (I used a mix of sizes and colours)1⁄2 tsp caster sugar150g broad beans, poddedhandful basilhandful chiveshandful flat leaf parsley1 tbsp tarragon1 tbsp lovage1 tbsp mint leaves3 tbsp olive oil2 tsp Dijon mustardpinch of fennel seeds1 lemon, zested1 tbsp red wine vinegar2 x 100g burrata or 2 x 125g balls mozzarella50g hazelnuts, toasted and roughly chopped
STEP 1Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it – I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.STEP 2Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.STEP 3Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.
