Burrata with summer salad and chickpea fritters

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Burrata is a creamier, soft textured alternative to mozzarella that completely shines in this summer salad recipe. Shaun Hill pairs the salad of peas, broad beans and artichokes, with some delightful chickpea fritters. This is a great vegetarian recipe to enjoy during the British summertime.

First published in 2015

Ingredients

Metric

Imperial

Summer salad

Chickpea fritters

Dressing

  • 60ml of extra virgin olive oil, plus extra for serving
  • 30ml of white wine vinegar
  • salt

To plate

Equipment

  • Deep fat fryer

Method

1
Start with the chickpea fritters by whisking together the chickpea flour, water, salt and black pepper. Add to a medium-sized saucepan over a medium heat and whisk until it thickens. Continue to cook for a further 5 minutes
2
Stir in the chopped parsley and pour the mix onto a suitably sized lined baking tray and spread to a thickness of 1/2cm. Place in the refrigerator to set
3
Once set, cut into diamonds, rectangles or any other consistent bite-size shape. Set aside until ready for use
4
For the salad, bring a large pot of water to the boil and add a handful of salt. Add the broad beans, cook for 1 minute and then add the peas. Leave to cook for 1 minute further, then strain and refresh in ice water
5
Preheat the deep fat fryer to 180˚C. Cook the chickpea fritters until golden. Remove from the oil and place on absorbent kitchen towel. Season with salt and a dash of lemon juice
6
In a large bowl, whisk together the white wine vinegar, extra virgin olive oil and salt for the dressing and add in the torn basil
7
Add the peas, broad beans, artichoke, radish, watercress, preserved lemon to the bowl, season with salt and pepper to taste and mix well
8
To serve, use half a ball of burrata per person. Serve the burrata with the fritters and the dressed vegetables. Drizzle all the components with some extra virgin olive oil and serve
First published in 2015

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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