Burrata Spring Salad
This is a fabulous Burrata Spring Salad I created for Selector Magazine. The snap of the sweet sugar peas, peppery radish rounds and toasty pistachios make for a fabulous textural contrast against the yielding, creamy burrata.
1 bunch asparagus
150g sugar snap peas, trimmed, strings removed
140g baby spinach leaves
2 radish, finely sliced
¼ cup torn mint leaves
4 x 60g burrata cheese
1/2 cup (70g) pistachios, toasted
2 tbsp (40ml) extra virgin olive oil
3 tsp lemon juice
2/3 tsp lemon vincotto
Sea salt and fresh black pepper, to season
4 slices grilled sourdough, to serve
- Steam or microwave asparagus for 1½ minutes or until tender-crisp. Refresh in icy water, and drain. Steam or microwave the sugar snap peas for 2 minutes, refresh and drain well. Open up the pods of the sugar snap peas to expose the peas, keeping the peas in the half pod.
- For the dressing: whisk together all ingredients.
- Divide spinach between four serving plates. Top with asparagus, sugar snap peas, radish and mint leaves. Drizzle over dressing. Tear burrata open to reveal their creamy insides and place one on each plate. Sprinkle with pistachios, salt and pepper.
Here are some more salad recipes to try:
Avocado Spring Salad
Spiced Chickpea, Pumpkin & Spinach Salad
Moroccan Chicken, Chickpea, Carrot & Spinach Salad