appetite magazine
Burrata with grilled courgette, celery & toasted seeds
 
 
Serves: 2
Ingredients
  • 1 tbsp olive oil
  • 1 small courgette, finely sliced into discs
  • 200g broad beans
  • 2 tbsp mixed seeds
  • 1 tbsp cumin seeds
  • 1 tsp honey
  • juice of 1 lemon
  • small bunch fresh mint leaves, finely chopped
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 4 sticks celery, thinly sliced and leaves reserved
  • 1 ball burrata
Method
  1. Heat 1 tbsp olive oil in a griddle pan on a high heat and griddle the courgette until soft and charred.
  2. Cook the broad beans in boiling water for 2 mins, drain then rinse in cold water. Once cool enough to handle, pod the beans.
  3. Place a small frying pan on a medium heat, add the mixed seeds and cumin seeds. Toast for a few minutes until golden and fragrant. Set aside.
  4. Place the honey, lemon juice and mint in a bowl and stir together. Stir in the extra virgin olive oil and season with salt and pepper. Add broad beans and celery and mix well.
  5. Arrange courgettes on a large plate. Top with the burrata, broad beans, celery and the seeds. Finish with the reserved celery leaves and a final crack of black pepper.
Recipe by appetite magazine at https://www.appetitemag.co.uk/burrata-with-grilled-courgette-celery-toasted-seeds/