As soft cheeses go, burrata is on the wicked side, turning this salad into an indulgence. Frozen baby broad beans are not to be sniffed at if fresh prove elusive – they’re one of my freezer staples at any time of year.
200g baby broad beans
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp finely sliced shallot
30g pea shoots
1 ball burrata, torn into 3cm-4cm pieces
- Bring a medium pan of water to the boil and cook the beans for 6-7 minutes until just tender if fresh (or according to the packet instructions if frozen). Drain using a sieve, return to the pan, refill with cold water and leave to cool for 10 minutes.
- Drain the beans, shake dry and place in a medium bowl, peeling the papery skins off half of them. Dress with the oil, lemon juice and some salt and pepper, then mix in the shallot and fold in the pea shoots.
- Divide the salad and burrata between two plates.
Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips