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Burrata, pea and mint salad
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Serves: 4 as a starter
20g chunky dried breadcrumbs or panko breadcrumbs
5 tbsp extra virgin olive oil
3 tbsp lemon juice
100g fresh peas (shelled weight)
75g bag pea shoots
handful small mint leaves
200g Waitrose 1 burrata
1. Put the breadcrumbs in a small frying pan with 1 tbsp olive oil and a pinch of salt. Stir over a medium heat for a few minutes, until golden. In a small bowl, whisk the remaining oil with the lemon juice to make a dressing; season.
2. Put the peas, pea shoots and most of the mint leaves in a mixing bowl and add ¾ of the dressing. Toss together and arrange on a platter, placing the burrata alongside. Splash with some of the remaining dressing and a grind of black pepper, scatter with extra mint leaves and sprinkle over the crumbs.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2017.