Tomato, burrata & broad bean salad

• tomatoes↗500g g

  (I used a mix of sizes and colours)

• caster sugar↗1⁄2 tsp tsp
• broad beans150g g

  podded

• basil↗handful
• chiveshandful
• flat leaf parsley↗handful
• tarragon1 tbsp tbsp
• lovage1 tbsp tbsp
• mint leaves↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• fennel seedspinch of
• lemon↗1

  zested

• red wine vinegar↗1 tbsp tbsp
• burrata↗2 x 100g g

  or 2 x 125g balls mozzarella

• hazelnuts↗50g

  toasted and roughly chopped

Step-by-step instructions

1. 1

   Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it – I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.

2. 2

   Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.

3. 3

   Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.