Fennel with burrata, broad beans and pomegranate

This is such a simple and refreshing salad. I like to serve it with the griddled courgettes below, good bread and butter, and, ideally, plenty of crémant – an easy scratch supper, all prepped and cooked within an hour.

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Step 1

Take the burrata out of the fridge so it can come up to room temperature. Bring a saucepan of salted water to a boil, add the broad beans, cook for two minutes, then drain and refresh in a bowl of cold water. Slip the beans out of their skins (double-podding makes such a difference) and set aside. Use a peeler to shave the fennel into wide ribbons straight into a bowl of cold water and leave them to sit for 45 minutes – the fennel will crisp up beautifully. (If you try to use it straight away, it’ll be limp and floppy, which is not ideal.) Just before you’re ready to put the salad together, whisk the orange zest and juice, olive oil and a teaspoon of sea salt. Drain the fennel really well, then pop the ribbons in a large bowl with the drained broad beans. Pour over two-thirds of the dressing and gently toss with your hands to coat everything evenly. Gently tip the salad on to a platter and top with the burrata and pomegranate seeds. Score the burrata into quarters, pour over the remaining dressing and serve immediately.

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