Burrata with summer salad and chickpea fritters

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

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

Once set, cut into diamonds, rectangles or any other consistent bite-size shape. Set aside until ready for use

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

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

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

Add the peas, broad beans, artichoke, radish, watercress, preserved lemon to the bowl, season with salt and pepper to taste and mix well

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