Burrata with Broad Bean and Almond Pesto Recipe

For the pesto, start by podding the broad beans. Blanch them for 90 seconds in boiling salted water, then refresh them in iced water before peeling off the skins. Blitz the beans with all the other pesto ingredients except for the oil in a food processor. Once blended to a rough paste, add the oil in a slow stream. Season with salt and pepper to taste. Set aside.

Bring a pan of salted water to the boil. Cook the peas until tender. Refresh them in iced water, then set aside. Blanch the broad beans in the same water for 1 minute, then refresh them in iced water. Once cooled, remove their skins and place in a bowl with the peas. Dress the peas and broad beans with some roughly chopped mint, olive oil, salt and pepper to taste.

When ready to serve, drain the burrata on kitchen paper and grate some lemon zest over them. Place a generous spoon of pesto on the plate. Top this with the dressed peas and broad beans, followed by the burrata. Sprinkle over the reserved almonds, and drizzle with olive oil. Serve with a thick slice of toasted sourdough.