Ingredients
40g sugar snap peas, halved diagonally, blanched
40g peas, blanched
40g broad beans, double podded, blanched
4 radishes, very thinly sliced
2 red chillies, deseeded and thinly sliced
1 small pack mint, chopped
1 small pack parsley, chopped
1 tbsp chardonnay vinegar
100ml olive oil, plus extra to brush the toast
4 slices sourdough or ciabatta
2 large burrata, at room temperature
Method
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Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
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Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.
