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Pesto Butter Bean + Juicy Tomato Salad with Creamy Burrata
When the ingredients are good, stick to simple. Punchy pesto, fresh tomatoes, juicy Queen Butter Beans and creamy burrata - this is the kind of salad you throw together in minutes and somehow looks like you really tried. No cooking required, just good ingredients doing what they do best.
Ingredients
1 jar Queen Butter Beans - drained
500g fresh tomatoes - cherry, vine, heirloom, or a mix, roughly sliced
1 ball burrata (125-150g) *(see alternatives below)
Burrata alternative:
Buffalo mozzarella - same weight, torn into pieces
Cottage cheese - 150–175g, drained, spooned on top as a creamy alternative
For the pesto
1 large bunch fresh basil (about 30g)
40g pine nuts
1 garlic clove, crushed
30g parmesan cheese, grated (or veggie alternative)
Juice of ½ lemon
5 tbsp olive oil, plus extra to drizzle
NOTE: shop bought pesto is also fine! You’ll need about 4 tablespoons
Directions
Toast the pine nuts in a dry pan over a low-medium heat until golden, about 2 minutes. Set aside a small handful, including 5-6 basil leaves, for garnish.
Put the remaining pine nuts, basil, garlic, lemon juice and parmesan in a blender or food processor. Pulse while gradually adding the olive oil until a thick, spoonable paste forms. Taste and season with a pinch of salt and black pepper if needed.
Add the pesto to a large mixing bowl, followed by the tomatoes with a pinch of salt, and the drained beans. Toss well so that everything is evenly coated in the pesto
Tip the beans and tomatoes onto a large serving platter and roughly tear the burrata (or substitute) on top. Finish with the reserved pine nuts and basil leaves and a few cracks of black pepper.
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