Olive Magazine
Panzanella Salad Recipe with Broad Beans and Mint

Broad bean and mint panzanella with burrata

Published: May 21, 2015 at 11:26 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

This recipe for broad bean and mint panzanella with burrata makes a great spring salad, packed with lots of delicious flavours from anchovies and capers along with the creamy burrata and fresh broad beans. Serve it as a starter

Nutrition:
NutrientUnit
kcal393
fat28.7g
saturates2g
carbs13g
fibre4g
protein18.7g
salt1.5g
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Ingredients

  • 2 slices rough textured bread, leave it until it is a day or two old
  • 2 tbsp red wine vinegar
  • olive oil
  • 4 handfuls broad beans, double podded 
  • 1 stick celery, finely sliced
  • ½ cucumber, peeled and finely chopped
  • 2 anchovies, finely chopped
  • 2 tbsp baby capers, drained
  • a bunch mint, leaves picked
  • 4 small or 2 large burrata

Method

  • STEP 1

    Pull the bread into bite-sized pieces and put it into the bottom of a large bowl. Sprinkle on 1 tbsp cold water, 1 tbsp red wine vinegar and 2 tbsp olive oil and leave it to sit for 30 minutes.Add the broad beans, celery and cucumber. Mix the anchovies with the remaining vinegar, 2 tbsp olive oil, and add plenty of pepper.

  • STEP 2

    Pour this over the salad, add the capers and toss everything together. Leave to sit for 15 minutes (or more if you like), then finely chop the mint and toss through the salad at the last minute (if you do this earlier, it may turn black). Serve the salad on 4 plates with a whole burrata each (or half a large one) and drizzle over more olive oil.

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