ELDERFLOWER-LIME PEA SHOOT & BURRATA

SERVES 1-2

150ml elderflower cordial

5 limes, juiced

1 tbsp chardonnay vinegar

50g fresh peas

50g sugar snaps

Handful of almonds

1 burrata

10g pea shoots

Basil and mint

Aleppo chilli flakes

METHOD

Whisk the cordial, lime juice and vinegar along with a pinch of salt and 5½ tbsp olive oil for a dressing. Blanch the peas and sugar snaps (boil for 1 to 2 mins, then refresh in ice water). Toast the almonds at 180°C for 5 mins, cool and slice. Cut open the burrata and season. Combine the peas with the shoots, add some torn basil and mint, and lightly mix with a glug of the dressing. Place over the burrata and sprinkle with 4 pinches of the almonds and chilli flakes. Serve.