Pea, asparagus & burrata salad with mint salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side or light lunch
Skip to ingredients
Ingredients
- 500g asparagus spears, trimmed
- 250g peas (fresh or frozen)
- 1 banana shallot, finely chopped
- 4 tbsp extra virgin olive oil
- 1 lemon, zested and juiced
- small bunch of mint, leaves picked and finely chopped
- pinch of sugar
- 1 tbsp capers, drained and finely chopped
- 2 handfuls of pea shoots
- 1-2 burrata (depending on size)
- griddled sourdough, to serve
Method
- STEP 1
Put the asparagus and peas in separate baskets of a tiered steamer (the peas on top of the asparagus), and steam for 4-6 mins until the asparagus is tender and the peas are bright green. Or, cook in a pan of boiling water for 2-3 mins. Remove and leave to steam-dry while you make the salsa verde.
- STEP 2
Mix the shallots, olive oil, lemon juice, mint, sugar and capers together in a bowl with seasoning. Add a little more oil or a splash of water to make a spoonable dressing.
- STEP 3
Scatter the peas and asparagus over a platter, and toss with half of the salsa verde. Briefly toss in the pea shoots, then tear over the burrata. Spoon over the remaining salsa and sprinkle over the lemon zest, then serve straightaway alongside the griddled sourdough.
