Burratta & Bean Salad

Fresh, vibrant and packed with flavour, this simple dish is quick and easy to make. Creamy burrata oozing into a fresh bean salad is a wonderful combination of textures. You could also swap the burrata for mozzarella.

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Ingredients

cherry tomatoes 400 g (chopped)
garlic cloves 2 (crushed)
burrata 300 g (drained)
chickpeas 800 g (drained)
cannellini beans 800 g (drained)
fresh basil 1 handful (leaves picked)
olive oil 3 tbsp

Method

Preheat the oven to 180°C/160°C fan/gas mark 4.
Halve the cherry tomatoes and add to a baking tray. Crush the garlic cloves and toss with the tomatoes along with a pinch of salt and pepper and half the olive oil. Pop in the oven for 15 minutes.
Pick the basil leaves. Toss the drained cannellini beans and chickpeas with the basil leaves, the rest of the olive oil and a pinch of salt and pepper. in a bowl, season with salt and pepper and toss together with extra virgin olive oil
Take the cherry tomatoes out of the oven and leave to cool for a few minutes then stir into the beans.
Top the beans with the burrata and drizzle with the olive oil to finish.

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