Pea, Asparagus and Burrata Salad With Mint Salsa Verde
10m
prep time
15m
total time
Easy
level
11
ingredients
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 Lemon, zested and juiced 1 x Sainsbury's Lemons -
25g Mint, picked and finely chopped 1 x Sainsbury's Fresh Packed Mint 30g -
2 Burrata, drained 2 x Galbani Italian Burrata 150g -
1 pinch Sugar 1 x Sainsbury's White Granulated Sugar 1kg -
60g Pea Shoots, watercress or lambs lettuce 1 x Sainsbury's Pea Shoot & Babyleaf Salad 80g -
4 slices Griddled Sourdough, to serve 1 x Jason's Sourdough The Great White Bread 450g -
250g Peas, fresh or frozen 1 x Sainsbury's Garden Peas 910g -
1 tbsp Capers, drained and finely chopped 1 x Sainsbury's Inspired to Cook Capucine Capers 198g (125g*) -
4tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml -
500g Asparagus Spears, trimmed 2 x Sainsbury's Asparagus Spears -
1 Banana Shallot, finely chopped 1 x Sainsbury's Echalion Shallots 400g
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