Courgette, Broad Bean and Burrata

Matte Black Bowls
by Matte Black Bowls
2 People
15 min

One ingredient that I always love to make the most of in summer is broad beans. They have such a lovely texture and flavour so bring a lot to each dish. They are also so adaptive to many recipes, so can be paired against a wide variety of flavours. My favourite combinations or with a salty or creamy cheese, and with fresh herbs.

This recipe can be made with either fresh or frozen broad beans. I have choosen burrata as the cheese since I love the theatre of having the whole ball on top, and when it’s opened up at the table, the creamy texture works perfectly.

I served this with the big wedge of focaccia, perfect for soaking up the juices.

Courgette, Broad Bean and Burrata
Recipe details
  • 2  People
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 1 medium courgette 
  • 1 CUP broad beans
  • 1 ball of burrata 
  • Handful of basil leaves 
  • Olive oil, for cooking 
  • 1 TBSP olive oil 
  • 1 TSP balsamic vinegar 
  • Salt and pepper 

If you are using fresh broad beans, boil in salted water for a couple minutes until tender. If using frozen, heat according to packet instructions. 
Slice the courgette thinly into rounds. Heat a non-stick pan over a medium heat, and coat the bottom with olive oil. Fry the courgette on each side until golden. 
 In a Mixing Bowl, add the broad beans and the dressing ingredients and mix together. Tear the basil leaves loosely and add to the bowl. When the courgette is cooked, add to the same bowl and mix gently.
Transfer to a serving plate and place the burrata on top. Sprinkle a little more salt and pepper, and another drizzle of olive oil over the whole lot. 
Serve warm or cold. 
  • Cso51108026 Cso51108026 on Sep 04, 2022

    I have ZERO doubt this will be delicious - man, now I have to work up the energy to make foccacia - I think it'll be worth it! Fresh burrata is such an almost sinful ingredient, it's so amazing!!!

    One suggestion? Just perhaps mention that a courgette is a zucchini - most Americans won't likely identify that ingredient. Like the difference between calling an eggplant an aubergine... Yet, the recipe is good enough, and simple enough, to appeal to wide, wide audiences, especially we rural chefs who regularly grown all of the key ingredients every summer! What a wonderful and delicious way to tie them together!!! (Just don't isolate the folks who don't know the French!!! lol) Seriously - lovely post, and great pictures!!! ~Chrissie

  • Donna Roberts Donna Roberts on Sep 05, 2022

    What are broad beans?