broccolini and beans with burrata and green sauce
The salad that says: I brought a “simple side” and somehow outshone the main.
ingredients
2 bunches broccolini
200g green beans, topped and tailed
1 ball burrata
4 tbsp pepitas
4 tbsp pine nuts
Small handful parsley, finely chopped (extra for finishing)
Green sauce
½ cup thick yoghurt
1 cup parsley leaves
Small handful garlic chives
1 garlic clove
1 tsp Dijon mustard
Juice of ½ lemon
Salt and pepper
method
Bring a large pot of salted water to the boil. Add the green beans and broccolini and blanch for 2–3 minutes, until just tender but still bright and snappy. Drain and refresh under very cold water, then set aside.
In a dry pan over medium heat, toast the pepitas and pine nuts until golden. Set aside.
Make the green sauce by blitzing yoghurt, parsley, garlic chives, garlic, Dijon, lemon juice, salt and pepper until smooth. Taste and adjust if needed. It should be zippy and fresh.
To assemble, arrange the blanched greens on a large platter. Tear over the burrata so it nestles into the vegetables. Spoon over the green sauce, letting it fall into all the crevices.
Finish with the toasted nuts, a scatter of extra chopped parsley and some lemon zest if you like!
