Burrata Seasonal Salad

  • Prep Time: 10 minutes
  • Cooking Time: 3 ½ minutes
  • Servings: 4 as an entree
Jump To Recipe

This is a fabulous Burrata Seasonal Salad I created for Selector Magazine. The snap of the sweet sugar peas, peppery radish rounds and toasty pistachios make for a fabulous textural contrast against the yielding, creamy burrata.

Ingredients

  • 1 bunch asparagus (or zucchini strips depending on season)
  • 150g sugar snap peas, trimmed, strings removed
  • 140g baby spinach leaves
  • 2 radish, finely sliced
  • ¼ cup torn mint leaves
  • 4 x 60g burrata cheese
  • 1/2 cup (70g) pistachios, toasted


Dressing

  • 2 tbsp (40ml) extra virgin olive oil
  • 3 tsp lemon juice
  • 2/3 tsp lemon vincotto
  • Sea salt and fresh black pepper, to season
  • 4 slices grilled sourdough, to serve

Instructions

  1. Steam or microwave asparagus for 1½ minutes or until tender-crisp. Refresh in icy water, and drain. Steam or microwave the sugar snap peas for 2 minutes, refresh and drain well. Open up the pods of the sugar snap peas to expose the peas, keeping the peas in the half pod.
  2. For the dressing: whisk together all ingredients.
  3. Divide spinach between four serving plates. Top with asparagus, sugar snap peas, radish and mint leaves. Drizzle over dressing. Tear burrata open to reveal their creamy insides and place one on each plate. Sprinkle with pistachios, salt and pepper.

Notes

Here are some more salad recipes to try:
Avocado Spring Salad
Spiced Chickpea, Pumpkin & Spinach Salad
Moroccan Chicken, Chickpea, Carrot & Spinach Salad

 

Search
More Recipes

Keep in touch!

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on:

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE