Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party
Prep:10 mins
Serves 4
40g sugar snap peas, halved diagonally, blanched40g peas, blanched40g broad beans, double podded, blanched4 radishes, very thinly sliced2 red chillies, deseeded and thinly sliced1 small pack mint, chopped1 small pack parsley, chopped1 tbsp chardonnay vinegar100ml olive oil, plus extra to brush the toast4 slices sourdough or ciabatta2 large burrata, at room temperature
STEP 1Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.STEP 2Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.
