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
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