Recipes.

Burrata with Broad Beans + Mint

By Matt Moran


Keys2words - Burrata with Broad Beans and Mint
Photo by: Will Meppem
  • 4 servings
  • Prep - 10 mins
    Cooking - 2 mins
  • Total - 12 mins
Keys2words - Burrata with Broad Beans and Mint
Photo by: Will Meppem

Burrata is one of the most amazing cheeses – a pouch of mozzarella filled with a mixture of soft curd and cream. When you break into it, the creamy insides mingle and mix with the broad bean dressing to create the most beautiful dish. Crusty sourdough bread is excellent served alongside to mop it all up.  

Servings: 4
Preparation: 10 mins
Cooking: 2 mins

Ingredients

  • 500 g broad beans in the pod.
  • 1 lemon, finely grated zest and juice.
  • 100 ml olive oil.
  • 4 burrata.
  • Torn mint leaves, to serve.

Directions

1. Bring a large saucepan of salted water to the boil over high heat, add the broad beans and boil for a minute or two until bright green and just tender. Drain and plunge into iced water to stop the cooking process. Drain and peel away the outer shells, then combine in a bowl with the lemon zest and olive oil.

2. Squeeze in the lemon juice to taste, then season. Place a burrata in the centre of each serving plate, spoon over the broad beans and dressing, scatter with mint and serve.


Note

Burrata is available from many delicatessens and specialty cheese shops. If it’s unavailable, you could use buffalo mozzarella instead.

Recipes and images from Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00) Photography by Will Meppem.

Keys2words - Matt Morans Australian Food_CVR

Burrata is one of the most amazing cheeses – a pouch of mozzarella filled with a mixture of soft curd and cream. When you break into it, the creamy insides mingle and mix with the broad bean dressing to create the most beautiful dish. Crusty sourdough bread is excellent served alongside to mop it all up.

Ingredients

  • 500 g broad beans in the pod.
  • 1 lemon, finely grated zest and juice.
  • 100 ml olive oil.
  • 4 burrata.
  • Torn mint leaves, to serve.

Directions

1. Bring a large saucepan of salted water to the boil over high heat, add the broad beans and boil for a minute or two until bright green and just tender. Drain and plunge into iced water to stop the cooking process. Drain and peel away the outer shells, then combine in a bowl with the lemon zest and olive oil.

2. Squeeze in the lemon juice to taste, then season. Place a burrata in the centre of each serving plate, spoon over the broad beans and dressing, scatter with mint and serve.

Note

Burrata is available from many delicatessens and specialty cheese shops. If it’s unavailable, you could use buffalo mozzarella instead.

Recipes and images from Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00) Photography by Will Meppem.

Keys2words - Matt Morans Australian Food_CVR

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