Name: Pea, asparagus & burrata salad with mint salsa verde
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4 as a side or light lunch
Ingredients: 500g asparagus spears trimmed; 250g peas (fresh or frozen); 1 banana shallot finely chopped; 4 tbsp extra virgin olive oil; 1 lemon zested and juiced; small bunch of mint leaves picked and finely chopped; pinch of sugar; 1 tbsp capers drained and finely chopped; 2 handfuls of pea shoots; 1-2 burrata (depending on size); griddled sourdough to serve

Pea, asparagus & burrata salad with mint salsa verde

Make a vibrant spring salad that's bursting with flavours of the season: fresh mint, peas and asparagus. It pairs beautifully with creamy burrata

15 min total 10 min prep 5 min cook Serves 4 as a side or light lunch 275 cal

Instructions

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1 Put the asparagus and peas in separate baskets of a tiered steamer (the peas on top of the asparagus), and steam for 4-6 mins until the asparagus is tender and the peas are bright green. Or, cook in a pan of boiling water for 2-3 mins. Remove and leave to steam-dry while you make the salsa verde.
2 Mix the shallots, olive oil, lemon juice, mint, sugar and capers together in a bowl with seasoning. Add a little more oil or a splash of water to make a spoonable dressing.
3 Scatter the peas and asparagus over a platter, and toss with half of the salsa verde. Briefly toss in the pea shoots, then tear over the burrata. Spoon over the remaining salsa and sprinkle over the lemon zest, then serve straightaway alongside the griddled sourdough.