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

Pea & burrata salad with preserved lemon salsa

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(1 ratings)

Prep: 30 mins Cook: 5 mins


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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal501
  • fat37g
  • saturates15g
  • carbs14g
  • sugars3g
  • fibre9g
  • protein23g
  • salt0.6g
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  • 200g broad beans (shelled weight)
  • 200g peas (shelled weight)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 mint sprig



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 spring onions, white and green parts separated and both finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 balls burrata
  • handful fresh pea shoots

For the salsa

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  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.

  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.

  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.

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Comments, questions and tips

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6th Jun, 2019
Delicious, possibly even more so as we made this in the South of France with fantastic fresh ingredients from the market. The only change we made was to include the mange tout in the salad, rather than the dressing. It was divine. Perfect for a summer lunch with a cheeky glass of rosé!
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