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Burrata with courgettes and olives
Although this feels indulgent, it is a very simple throw-together dish and makes the most of seasonal flavours.
1 Lay the courgettes on kitchen paper, sprinkle with salt, leave for a few minutes; pat dry with more kitchen paper.
2 Add the light olive oil to a non-stick frying pan and fry the courgettes over a medium-high heat, in batches, in a single layer, for 3 mins until golden and crisp. Transfer to a serving platter/bowl.
3 In a jar, shake together the extra virgin olive oil, lemon zest and juice, vinegar, chilli, and some salt and pepper. Arrange the 2 balls of burrata on the platter with the courgettes. Scatter with the broad beans, olives, mint and basil.
4 Serve with side plates and let everyone dive in and help themselves, with the warm focaccia or ciabatta for mopping.
Orzo with tomatoes and peppers
Esta historia es de la edición July 02, 2024 de Woman's Weekly.
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Esta historia es de la edición July 02, 2024 de Woman's Weekly.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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