Burrata with Broad Beans and a Pistachio Mint Pesto


A light and delicious vegetarian meal that is perfect for the summer. Including full fat organic milk in your diet is very important for fertility, and burrata is an excellent source of this. This is accompanied with a fresh green pesto and broad beans, a source of protein and fibre.



  • 500 g unpodded broad beans

  • 3 tbsp shelled pistachios

  • 1/2 lemon (juiced)

  • 1 garlic clove

  • 1/2 tsp sea salt

  • 10 mint leaves

  • a generous glug of olive oil


  • 1 burrata

  • pea shoots

  • sourdough toast


  1. Double pod the broad beans. As you are using raw broad beans this is easier if you slice the beans lengthways to pop out the inner bright green beans.

  2. Add all of the ingredients into a food processor and pulse until coarsely chopped. If you prefer a smoother texture process the ingredients for longer. Likewise, if you prefer a more runny consistency add a little extra olive oil.

  3. Drain the burrata and place in a serving dish. Then drizzle around the burrata with some extra olive oil.

  4. Garnish with the pesto and some pea shoots and serve with toasted sourdough.