Shaun Hill's Burrata with Summer Salad
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.
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.
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.
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.
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
Total time required
- Preparation time:
- Cooking time:
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Recipe kindly provided by Great British Chefs
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