Midsummer Greens w. Mint Chutney & Burrata


Spring Greens w. Mint Chutney & Burrata⎜The Botanical Kitchen
Spring Greens w. Mint Chutney & Burrata⎜The Botanical Kitchen
Spring Greens w. Mint Chutney & Burrata⎜The Botanical Kitchen
Spring Greens w. Mint Chutney & Burrata⎜The Botanical Kitchen

I’m a day behind midsummer now but truth be told I abandoned the readying of this post for the sake of a midsummer evening in the park - sometimes you just have to catch the tail of those moments, otherwise they go sailing on by. Never mind the timing though, this plate is made for social frivolities or perhaps quiet reprieve depending on the circumstances of your week. It's composed of fresh burrata with cannellini beans, edamame and fresh peas. At the moment I’m mildly obsessed with burrata which for anyone unfamiliar is a fresh Italian buffalo milk cheese - the outer shell is a solid mozzarella curd, while the inside contains a soft, stringy curd and cream. Set against the tender beans and a sweet mint chutney it is literally heaven.


Midsummer Greens w. Mint Chutney & Burrata

1 fresh burrata

250g cannellini beans, soaked and cooked

155g of fresh or frozen edamame beans, cooked and shelled

150g of fresh peas, shelled and cooked

2 cups of mint leaves, firmly packed, stems discarded

3 Medjool dates, if dry or hard, soak in hot water for a few minutes first

1 tsp of minced ginger

1 tsp of red chilli flakes

25ml of lime juice

2 tbsp of extra virgin olive oil

Sea salt and freshly ground black pepper

To serve; rye bread, sliced and toasted

To begin, prepare the mint chutney. Wash and dry the mint leaves.

In a high speed blender mince the ginger, chilli flakes and lime juice. Add the dates, mint and olive oil and continue to pulse until well combined. I like to leave a little texture but if you can also blend it until smooth. 

Season the chutney with salt and pepper to taste. 

Meanwhile prepare the plate. Dry cannellini beans have a much nicer bite so where possible use these by soaking overnight and boiling for 45 to 90 minutes (this will depend on the age of the beans) check intermittently to see whether they’re tender. 

Fresh edamame beans and fresh peas also make this dish extra special so if you can use those. I appreciate that edamame can be exceptionally difficult to find fresh so simply find the best quality frozen otherwise (frozen edamame in their shells trump those pre-popped too).

Once you have all your beans and peas prepared, in a large bowl fold through the mint chutney. 

Plate your burrata on a large serving dish and then spoon over the bean medley. Season with a touch more salt and pepper and then serve with sliced rye bread.


SEASONAL GUIDE / temperate CLIMATE

Peas; mid spring through late autumn. Edamame; peak summer

 

ALSO COMPLEMENTARY TO SERVE WITH

Toasted hazelnuts, boiled egg, smoked and cooked pearl barley grains.

 

MARKET VARIATIONS

Asparagus / broad beans  / fresh pesto / labneh

Charred radishes / grilled corn / fresh parsley / lemon

Fresh strawberries / lime / chopped pistachios / chèvre