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Burrata with summer salad and chickpea fritters

Burrata with summer salad and chickpea fritters

Burrata with summer salad and chickpea fritters

PT1H

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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
  • 250g of chickpea flour
  • 75ml of ice cold water
  • salt
  • black pepper
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
  • 1 bunch of flat-leaf parsley
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
  • 100g of fresh peas
  • 100g of broad beans
  • salt
5
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
  • 6 basil leaves
  • 30ml of white wine vinegar
  • 60ml of extra virgin olive oil
  • salt
6
Add the peas, broad beans, artichoke, radish, watercress, preserved lemon to the bowl, season with salt and pepper to taste and mix well
  • 2 2/3 handfuls of watercress
  • 2 artichoke hearts
  • 4 radishes
  • 1/4 preserved lemon
  • black pepper
7
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
  • 1 dash of lemon juice
  • salt
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
  • 300g of burrata

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