Pea, Asparagus and 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.
Method
Based on 4 servings, adjust as needed.
Step 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.
Step 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.
Step 3
Griddle or toast the sourdough until just golden.
Step 4
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.
- Ingredients
- Based on 4 servings
-
1 Banana Shallot, finely chopped 1x Sainsbury's Echalion Shallots 400g -
4tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
25g Mint, picked and finely chopped 1x Sainsbury's Fresh Packed Mint 30g -
1 tbsp Capers, drained and finely chopped 1x Sainsbury's Inspired to Cook Capucine Capers 198g (125g*) -
60g Pea Shoots, watercress or lambs lettuce 1x Sainsbury's Pea Shoot & Babyleaf Salad 80g -
2 Burrata, drained 2x Galbani Italian Burrata 150g -
4 slices Griddled Sourdough, to serve 1x Jason's Sourdough The Great White Bread 450g -
500g Asparagus Spears, trimmed 2x Sainsbury's Asparagus Spears 250g -
1 pinch Sugar 1x Sainsbury's White Granulated Sugar 1kg -
250g Peas, fresh or frozen 1x Sainsbury's Garden Peas 910g