Pea & burrata salad with preserved lemon salsa
- Preparation and cooking time
- Serves 4 as a starter or light lunch
- 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.