Grilled peaches with burrata
Juicy peaches give a sweet contrast to creamy burrata and salty serrano ham in this showstopping summer salad
Broad bean purée cicchetti
Serves 6 - 8
Easy
Prep:
Cook:
Whip up this Venetian broad bean purée cicchetti for an alternative spread to hummus. It's light and fresh, enhanced with mint and lemon zest
Skip to ingredients
- 500g podded broad beans(defrosted if frozen)
- 2 garlic clovespeeled
- 50g crustless white bread
- 2 tbsp milk
- 5 tbsp extra-virgin olive oilplus extra for drizzling
To garnish
- mint leaves
- 1 lemonzested
Nutrition: (8)
- kcal220
- fat8.7g
- saturates1.3g
- carbs24.1g
- sugars1.9g
- fibre6g
- protein8.5g
- salt0.3g
Method
step 1
Cook the beans and one of the garlic cloves in a pan of simmering water for 5 mins until the beans are tender. Drain, reserving 2 tbsp of the water, and set aside to cool.
step 2
Put the bread in a bowl and pour on just enough milk to moisten it. Slip the beans out of their skins and discard – this will give you a really creamy purée. Put the beans, both garlic cloves and the bread with its milk into a food processor. Whizz to a coarse purée, gradually adding the olive oil through the funnel. If the purée is very thick, add a little of the reserved bean cooking liquid. Taste and adjust the seasoning.
step 3
Heat the oven to 180C/160C fan/gas 4. Bake the ciabatta slices for 10-12 mins or until crisp and golden. Moisten the slices with a little oil, then serve with the purée, and mint and lemon zest to garnish.
