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Order by: 31/10/16   Min spend: £80   Terms apply

Shaun Hill's Burrata with Summer Salad

Burrata is a creamier, softer textured alternative to mozzarella. Shaun Hill serves the cheese with some delightful chickpea fritters which contain chickpea flour rather than whole chickpeas.
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  1. 1

    Start with the chickpea fritters by whisking together the chickpea flour, 75ml of ice cold 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.

  2. 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

  3. 3

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

  4. 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.

  5. 5

    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. 6

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

  7. 7

    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.

  8. 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.


  • 100g fresh peas
  • 2 artichoke hearts, pre-cooked, thinly sliced
  • 100g broad beans, peeled
  • 6 basil leaves, roughly torn
  • ¼ preserved lemon, thinly sliced
  • 1 handful watercress
  • 4 radishes, thinly sliced
  • 250g chickpea flour
  • 1 bunch flat-leaf parsley
  • 1 dash lemon juice
  • 30ml white wine vinegar
  • 60ml extra virgin olive oil, plus extra for serving
  • 300g burrata, drained

Serves 4

Total time required Total time:

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Recipe kindly provided by Great British Chefs

Great British Chefs

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