Burrata with summer salad and chickpea fritters
Item 1 of 1
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
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Ingredients
Metric
Imperial
Summer salad
- 100g of broad beans, peeled
- 100g of fresh peas
- 2 artichoke hearts, pre-cooked - thinly sliced
- 4 radishes, thinly sliced
- 1 handful of watercress
- 6 basil leaves, roughly torn
- 1/4 preserved lemon, thinly sliced
- salt
- black pepper
Chickpea fritters
- 250g of chickpea flour
- 375ml of ice cold water
- 1 bunch of flat-leaf parsley, roughly chopped
- 1 dash of lemon juice
- salt
- black pepper
Dressing
- 60ml of extra virgin olive oil, plus extra for serving
- 30ml of white wine vinegar
- salt
To plate
- 300g of burrata, drained
SAVE RECIPE
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
- 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
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
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
- 6 basil leaves
- 30ml of white wine vinegar
- 60ml of extra virgin olive oil
- salt
7
Add the peas, broad beans, artichoke, radish, watercress, preserved lemon to the bowl, season with salt and pepper to taste and mix well
- 1 handful of watercress
- 2 artichoke hearts
- 4 radishes
- 1/4 preserved lemon
- black pepper
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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