Creamy, dreamy Burrata takes centre stage in this fresh, vibrant salad.
Paired with charred broccolini, peas, crunchy almonds and a herby salsa verde – it’s the kind of dish that looks impressive but comes together with ease!
Finish with a squeeze of lemon, then dig into the creamy Burrata at the heart of it all.
| 2 x 150g | Burrata |
| 2 cups | frozen peas |
| 2 tbsp | olive oil |
| 2 bunches | broccolini |
| 4 | spring onion |
| 1/4 cup | almonds, roughly chopped |
| sea salt & cracked black pepper | |
| lemon wedges, to serve | |
|
for salsa verde
|
|
| 1 cup | parsley leaves, roughly chopped |
| 1/2 cup | mint leaves, roughly chopped |
| 1 | garlic clove |
| 1 tsp | dijon mustard |
| 1 tbsp | capers |
| 1 tbsp | red wine vinegar |
| 100ml | olive oil |
| 1 | For salsa verde, place herbs and garlic into a mortar and pestle and pound to a rough paste. |
| 2 | Add mustard and capers and pound to combine. |
| 3 | Transfer mix to a small bowl and stir through vinegar and oil. |
| 4 | Place peas into a medium bowl, pour over boiling water and set aside for 5 minutes. |
| 5 | Heat a grill pan to high, coat broccolini and spring onion in oil and grill until slightly charred. |
| 6 | Drain peas and arrange on a serving plate with broccolini, spring onion and Burrata's. |
| 7 | Drizzle with salsa verde and garnish with chopped almonds. |
| 8 | Serve with lemon wedges and extra salsa verde on the side. |
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