Burrata Salad with Grilled Courgette, Celery and Toasted Seeds

Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

 

Ingredients

  • 3 tbsp extra virgin olive oil

  • 1 small courgette, finely sliced into discs

  • 200g broad beans

  • 2 tbsp mixed seeds

  • 1 tbsp cumin seeds

  • 1 tsp honey

  • Juice of 1 lemon

  • Small bunch of fresh mint leaves, finely chopped

  • Salt and pepper, to taste

  • 4 sticks of celery, thinly sliced and leaves reserved

  • 1 ball of burrata

 

Method

  1. Heat 1 tbsp of olive oil in a griddle pan on a high heat and griddle the courgette slices until soft and charred.

  2. Cook the broad beans in boiling water for 2 minutes, drain then rinse in cold water. Once cool enough to handle, pod the broad beans.

  3. Put a small frying pan on a medium heat, add the mixed seeds and cumin seeds. Toast for a few minutes until golden and fragrant, then put to one side.

  4. Mix together the honey, lemon juice and mint to a bowl and stir together. Add the 2 remaining tbsp of olive oil whilst stirring and season with salt and pepper. Add the broad beans and celery to the vinaigrette and mix well.

  5. Arrange the courgettes on a large plate. Top with the burrata, broad bean and celery mixture, and the seeds. Finish with the reserved celery leaves and a final crack of black pepper.

Credit: Love Celery

Jade ThorneComment