Ingredients

500g tomatoes
(I used a mix of sizes and colours)
1⁄2 tsp caster sugar
150g broad beans
podded
handful basil
handful chives
handful flat leaf parsley
1 tbsp tarragon
1 tbsp lovage
1 tbsp mint leaves
3 tbsp olive oil
2 tsp Dijon mustard
pinch of fennel seeds
1 lemon
zested
1 tbsp red wine vinegar
2 x 100g burrata
or 2 x 125g balls mozzarella
50g hazelnuts
toasted and roughly chopped

Method
step 1
Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it – I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.

step 2
Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.

step 3
Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.