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Pea & burrata salad served on a plate with preserved lemon salsa

Pea & burrata salad with preserved lemon salsa

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a starter or light lunch

Add burrata to our pea and broad bean salad to introduce a delicate, soft and buttery element to the plate. A lemon dressing really cuts through the richness

  • Gluten-free
Nutrition: Per serving


  • 200g broad beans (shelled weight)
  • 200g peas (shelled weight)
  • 1 mint sprig
  • 2 spring onions , white and green parts separated and both finely sliced
  • 2 balls burrata
  • handful fresh pea shoots

For the salsa

  • 6 tbsp olive oil
  • 1 lemon , zested and juiced
  • 1 preserved lemon , finely chopped
  • 10 sugar snap or mangetout, finely sliced
  • 1 red chilli , deseeded and finely chopped
  • small bunch mint , leaves picked and finely sliced and some small ones left whole to serve


  • STEP 1

    Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.

  • STEP 2

    Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.

  • STEP 3

    To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.

  • STEP 4

    Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves – the burrata will dress the peas with its creaminess and the dressing will cut through the richness.

Recipe from Good Food magazine, June 2019

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A star rating of 4 out of 5.2 ratings

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