60ml of extra virgin olive oil, plus extra for serving
30ml of white wine vinegar
salt
To plate
300g of burrata, drained
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