- Place the burrata on your serving plate.
- Heat a pan over med-high heat with a splash of olive oil, and cook the asparagus and sugar snap peas until charred in spots and tender but still crisp.
- Blanch the fresh peas or defrost frozen.
- Plate up with burrata. Top with fresh herbs, lemon zest, salt and pepper and a drizzle of olive oil.
Burrata with Seasonal Greens
Recipe by The Brick Kitchen
Creamy burrata takes centre stage atop flavoursome greens in this seasonal salad creation by The Brick Kitchen.
Ingredients
- 1 ball of burrata, about 250g
- 1 bunch asparagus
- Handful of sugar snap peas
- Peas (fresh or frozen and defrosted)
- Handful of mint
- Handful of dill
- Zest of half a lemon
- Olive oil
