Burrata, Pea and Asparagus Salad with Preserved Lemon and Chili Salsa
Ingredients
- 200g broad beans (shelled weight, fresh or frozen)
- 250g peas
- 1 bunch asparagus, woody ends removed, stems cut on a diagonal
- 2 green onions, white and green parts separated, and both finely sliced
- 2 balls burrata
- 2 handfuls snow pea tendrils, roughly cut into smaller pieces, or salad greens
Preserved lemon and chili salsa
- 6 Tbsp olive oil
- 1 lemon, zested and juiced
- 1 preserved lemon, finely chopped
- 10 sugar snap or snow peas, finely chopped
- 1 red chilli, deseeded and finely chopped
- small bunch mint, leaves picked and finely chopped, and some small ones left whole to serve, or micro greens
Method
1. Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 minutes, then drain and plunge immediately into a bowl of ice-cold water. Once cool, peel the beans, discarding the shells.
2. Bring another pan of water to the boil and cook the peas for a couple of minutes. Drain and mix with the beans.
3. Stir through the spring onion whites, season to taste and set aside.
4. Steam the asparagus for a couple of minutes until bright green but still slightly crunchy.
5. To make the salsa, mix together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. You could also add the ingredients into a small jar and shake well to combine.
6. Stir through the sugar snaps or snow peas, spring onion greens, chilli and sliced mint,
7. Scatter over the pea shoots and garnish with the extra mint leaves.
Assembly:
1 .Arrange the snow pea tendrils or salad leaves onto a serving platter or plate.
2. Tip the peas and beans over the greens and top with the whole burrata balls.
3. Scatter the asparagus over the salad.
4. Spoon the salsa over the salad and burrata.
5. Scatter reserved mint leaves or micro greens.