Recipe and words by Klara Risberg
Summer on a plate. It’s creamy, tangy, nutty, herby and with charred bits, what’s not to absolutely love? I like to serve with grilled sourdough and sometimes I rub a garlic clove very lightly over the top of the grilled bread. Another hot tip is to sprinkle the finished dish with some smoked sea salt. Always get your burrata out of the fridge an hour before eating, if you’re short of time you can place the container in warm water.
Sharing dish for two
200 grams broad beans (in pods)
3 tbsp olive oil
2 tsp honey
1 handful finely chopped mint leaves
2 tbsp buckwheat
2 tbsp hazelnuts
1/2 tsp cumin seeds
1 tsp whole coriander
1/2 tsp fennel seeds
White wine vinegar
Salt and pepper
Sourdough to serve
Start prepping the broad beans buy taking out the beans out of the pods and quickly cook them in salted, boiling water for 2 minutes. Transfer them quickly to an ice bath to cool. When cool carefully squeeze them out of their skins and set aside.
Using a mandolin or sharp knife, slice the courgette into 0.5cm discs. Heat up a griddle pan and grill half of the courgette discs. Half the lemon and grill cut side down in the same pan.
Heat up your oven to 180 degrees and toast the nuts, buckwheat and spices for 8-10 minutes then roughly pound to a crumb in a pestle and mortar.
To make the vinaigrette add the honey, lemon juice from the grilled lemon and mint to a bowl and stir together. Add the olive oil whilst stirring and season with salt and pepper, adding more white wine vinegar if needed. Add your broad beans to the vinaigrette to marinate for a few minutes.
To plate up, alternate slices of grilled and raw courgette, place the burrata on top, spoon over the broad beans and more vinaigrette and sprinkle a good amount of dukkah over the top. Crack some fresh black pepper over the up and sprinkle some sea salt.