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Pea, asparagus & burrata salad with mint salsa verde

Pea, asparagus & burrata salad with mint salsa verde served on a plate

Pea, asparagus & burrata salad with mint salsa verde

Name: Pea, asparagus & burrata salad with mint salsa verde
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4 as a side or light lunch
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

Anna Glover

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Serves 4 as a side or light lunch

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.7 out of 5.7 ratingsRate

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Make a vibrant spring salad that's bursting with flavours of the season: fresh mint, peas and asparagus. It pairs beautifully with creamy burrata

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal275
fat21g
saturates7g
carbs8g
sugars3g
fibre5g
protein10g
salt0.3g

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.

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A star rating of 4.7 out of 5.7 ratings

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