Pancetta, date & chorizo meatballs
Stuff medjool dates with chorizo and wrap in pancetta for a new take on meatballs, with a simple tomato sauce. A great tapas-style dish for entertaining
Burrata bruschetta
Serves 4
Easy
Prep:
Cook:
Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party
Skip to ingredients
- 40g sugar snap peashalved diagonally, blanched
- 40g peasblanched
- 40g broad beansdouble podded, blanched
- 4 radishesvery thinly sliced
- 2 red chilliesdeseeded and thinly sliced
- 1 small pack mintchopped
- 1 small pack parsleychopped
- 1 tbsp chardonnay vinegar
- 100ml olive oilplus extra to brush the toast
- 4 slices sourdoughor ciabatta
- 2 large burrataat room temperature
Nutrition: Per serving
- kcal545
- fat44g
- saturates16g
- carbs17g
- sugars2g
- fibre3g
- protein18g
- salt0.9g
Method
step 1
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.
step 2
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.
