Pea & burrata salad with preserved lemon salsa

burrata calcium fibre gluten free preserved lemon salad salsa summer vitamin c

N/A

Serves 4 as a starter or light lunch

Source

Ingredients

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

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

Method

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.

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.

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.

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.