Burrata with Asparagus, Pea & Mint Salad


2 serves
15 minutes


This is another one of Adam Swanson’s amazing recipes on Open Homes Australia Season 2. This simple salad is turned into a fancy stunner with the addition of a Burrata.




150g Burrata
1 bunch asparagus, trimmed
1 bunch purple asparagus, trimmed
1/2 cup fresh peas
1/2 cup mint leaves
1 cup snow tendrils
2 Tbsp olive oil
50ml white balsamic
1 lemon, zested


1 Remove the Burrata from the refrigerator and allow to come to room temperature.
2 Fill a saucepan with water and bring to the boil. Add half of each bunch of asparagus and cook for 2 minutes.
3 Remove asparagus and plunge into ice cold water. Slice asparagus in thirds.
4 With remaining asparagus, take a vegetable peeler and run down the asparagus lengthways, to create thin ribbons.
5 In a large bowl mix cooked and raw asparagus, mint, peas, lemon zest and snow pea tendrils.
6 Combine oil, balsamic and lemon juice together with a pinch of salt and pepper. Pour over the salad and mix together.
7 To serve, arrange salad in middle of plate and place Burrata on top.

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