Asparagus, Green Bean, Tomato and Burrata Salad
Ingredients
Salad
- 300g green beans, ends trimmed
- 2 bunches asparagus, ends trimmed
- 400g mixed cherry tomatoes, sliced in half
- 2 burrata balls
- Olive oil for cooking
Herb salsa
- ½ bunch mint leaves, finely chopped
- ½ bunch parsley leaves, finely chopped
- 1 Tbsp capers, roughly chopped
- ½ Tbsp preserved lemon, finely chopped
- ¼ red onion, finely diced
- 2 Tbsp olive oil
- 1 Tbsp sherry vinegar
- Sea salt
- Cracked pepper
Method
1. Combine all the herb salsa ingredients into a small bowl, stir well to combine and set aside.
2. Lightly steam the green beans until bright green and still crunchy, rinse in cold water, drain and set aside.
3. Heat up a heavy base fry pan to medium heat, add a small drizzle of olive oil followed by adding the asparagus. Allow to lightly char turning with tongs to cook evenly.
4. Serve the vegetables piled up on a serving platter, add the buffalo mozzarella roughly ripped up over the top. Sprinkle the herb salsa over the top.