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 which contain chickpea flour rather than whole chickpeas, giving the fritters a wonderfully smooth texture. This is a great vegetarian recipe to enjoy during the British summertime

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.
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.
Add the peas, broad beans, artichoke, radish, watercress, preserved lemon to the bowl, season with salt and pepper to taste and mix well
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
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Summer salad recipe with a light and crisp white wine, or a rosé wine

Ingredients

Summer salad

Chickpea fritters

Dressing

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

To plate

Equipment

  1. Deep fat fryer

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This fresh salad recipe from Shaun Hill features creamy burrata and lovely chickpea fritters. It's a great summer salad to prepare for a light lunch


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