Burrata With Summer Salad And Chickpea Fritters

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

100 g of fresh peas

2 artichoke hearts, pre-cooked - thinly sliced

100 g of broad beans, peeled

6 basil leaves, roughly torn

1/4 preserved lemon, thinly sliced

1 handful of watercress

4 radishes, thinly sliced

Bart black pepper

Bart salt

250 g of chickpea flour

375 ml of ice cold water

1 bunch of flat-leaf parsley, roughly chopped

1 dash of lemon juice

30 ml of white wine vinegar

60 ml of extra virgin olive oil, plus extra for serving

300 g of burrata, drained

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