Broad bean and mint panzanella with burrata
by Lulu Grimes
Ingredients
rough textured bread 2 slices, leave it until it is a day or two old
red wine vinegar 2 tbsp
olive oil
broad beans 4 handfuls, double podded
celery 1 stick, finely sliced
cucumber ½, peeled and finely chopped
anchovies 2, finely chopped
baby capers 2 tbsp, drained
mint a bunch, leaves picked
burrata 4 small or 2 large
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
— Philippa
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