Burrata, British Asparagus & Pea Salad



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An absolutely delightful early summer salad that was just a joy to eat. This would work really well as a starter served on individual plates. You could do all of the prep in advance then simply drizzle the dressing just before serving. My Mum and I enjoyed it alongside some pan fried Sea Bream which was delicious.

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Serves 2

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INGREDIENTS

Dressing

1 clove garlic - crushed

1 small shallot - finely chopped

1 red chilli - finely chopped

Juice of 1/2 lemon

2 tablespoons extra virgin olive oil

1 teaspoon honey

2 teaspoons chopped dill

Salt & Pepper

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8 asparagus spears - washed and woody stems removed

190g fresh peas - removed from the pod

80g salad leaves - pea shoots ideal

2 burrata - drained and placed in kitchen towel

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METHOD

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Add all of the dressing ingredients to a jar, shake and set aside.

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Boil the asparagus for 2.5 minutes, then plunge into freezing cold water. When cool, drain on kitchen towel. Assemble the salad ingredients on a large platter. Top with the burrata and drizzle with the dressing. Serve with crusty bread.

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