This is a simple and elegant dish for Spring brunch. The vibrant green fresh beans and peas pair perfectly with the creamy burrata for ‘posh’ beans on toast. Use frozen beans and peas when out of season and serve with salty feta as an alternative. Sprinkle with chilli flakes if you’d like a little kick.
Serves: 4
Prep Time: 20 minutes
Cooking Time: 6-8 Minutes
Ingredients:
- 250g young broad beans, podded
- 250g fresh peas, podded (reserve a handful of peas in their pods to garnish)
- Juice of 1 lemon
- Extra virgin olive oil for drizzling
- 4 thick slices of sourdough
- Salt and pepper
- 2 large or 4 small burrata, drained
- Fresh pea shoots to serve
Method:
- Bring a large saucepan of lightly salted water to boil.
- Add the broad beans and cook for 2-4 minutes (depending on their size). Remove the beans with a slotted spoon. Peel off their outer skin and place in a bowl while you cook the peas.
- Bring the water back to boil and add the podded and un-podded peas for 2 minutes. Drain and add to the beans.
- Dress with lemon juice and olive oil and season with salt and pepper.
- Preheat a cast iron grill pan. Brush both sides of the sourdough lightly with olive oil and cook on the hot griddle pan until lightly charred on each side.
- Place a slice of sourdough toast on each plate. Divide the beans and peas between the toasts and place the burrata on top of the peas and beans.
- Drizzle with olive oil and garnish with a few un-podded peas and fresh pea shoots.
