Pea & burrata salad with preserved lemon salsa

Burrata is mozzarella filled with stracciatella (small shreds of fresh curd cheese) and cream. It adds a delicate, soft and buttery element to this crunchy, herby salad.

SERVES 4 as a starter or light lunch PREP 30 mins

COOK 5 mins EASY

200g broad beans (shelled weight)

400g peas (shelled weight) 1 mint sprig

2 spring onions, white and green parts separated and both finely sliced

2 balls burrata handful fresh pea shoots

For the salsa

6 tbsp olive oil 1 lemon, zested and juiced 1 preserved lemon, finely chopped 10 sugar snaps or mangetout, finely sliced

1 red chilli, deseeded and finely chopped small bunch mint, leaves picked and finely sliced and some small ones left whole to serve

1 Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.

2 Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.

3 To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.

4 Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves – the burrata will dress the peas with its creaminess and the dressing will cut through the richness.

GOOD TO KNOW fibre • calcium • vit c • 1 of 5-a-day • gluten free

PER SERVING 501 kcals • fat 37g • saturates 15g • carbs 14g • sugars 3g • fibre 9g • protein 23g • salt 0.6g