green beans with burrata & anchovy crumb

the salad that turns you into the “oh, I just threw this together” host

ingredients

• 1kg green beans, topped and tailed

• 2 x 200g burrata

• 1 cup panko breadcrumbs

• 4 anchovy fillets

• 2 garlic cloves, finely grated

• 4 tbsp extra virgin olive oil, plus extra to finish

• 1 large lemon, zest and juice

• Sea salt and freshly cracked black pepper

method

1. Heat the olive oil in a frying pan over medium heat. Add the panko and cook, stirring regularly, until golden and crisp.

2. Add the anchovies and garlic and cook for another minute or two, stirring until the anchovies have melted into the crumbs and the garlic is fragrant. Add half the lemon zest, season with black pepper and a little salt if needed, then remove from the heat.

3. Bring a large pot of well-salted water to the boil. Add the green beans and blanch for 2–3 minutes until bright green and tender with plenty of bite. Drain and refresh immediately in iced water, then drain really well.

4. Arrange the beans on a serving platter and tear the burrata over the top. Scatter generously with the anchovy crumb, then finish with the remaining lemon zest, a good squeeze of lemon juice, a drizzle of extra virgin olive oil and plenty of freshly cracked black pepper.

   Serves 4–6 as a side