Just three courgette plants will keep a family supplied through summer, but I often grow more. And there's so much you can do with them - in muffins and fritters, or cooked with chilli and garlic and stirred through pasta - though I draw the line at courgette cake. Peas, French beans, spinach, early potatoes and radishes are in season. Make a vinaigrette, like the one in my burrata, almonds, French beans and peas recipe, for lots of easy meals - I love a French bean and potato salad for lunch with boiled eggs - stir the dressing through while the vegetables are still warm.
Burrata with almonds, French beans and peas
This easy summer dish is a lovely sharing starter for two, best served with a couple of slices of toasted sourdough bread alongside. You could also add in thinly sliced radishes if you wish - just pop them into a bowl of cold water to keep them nice and crunchy, before draining well and stirring them through the beans and peas.
Method
1 Take the burrata out of the fridge about 45 minutes before you want to eat.
هذه القصة مأخوذة من طبعة July 2024 من BBC Gardeners World.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة July 2024 من BBC Gardeners World.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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