A TART x ANÍMA Early Summer Recipe: Burrata with Peas, Courgettes and Herbs
A vibrant salad like this is the kind of cooking we’re always drawn to, especially at this time of year, when ingredients are at their most fresh, sweet and tender. Everything is about balance and texture. We love how it brings together those first greens of the season; peas, courgette, soft herbs - when everything is just beginning to come to life, and there’s a real sense of celebration in that! It’s also the sort of dish that comes together quite effortlessly yet still feels thoughtful and a little bit special. Perfect alongside a bigger spring feast, or simply with some good crusty bread, a glass of cold white wine, and not much else.
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INGREDIENTS:
200g fresh peas, podded (or 50g frozen peas)
½ courgette
1 ball burrata or buffalo mozzarella
Small bunch of rocket, nasturtium or watercress leaves
Dressing:
Bunch basil
Bunch parsley
Bunch tarragon
1 tbsp red wine vinegar
45ml olive oil
1 tsp honey
Zest and juice of 1 lemon
Salt and pepper
INSTRUCTIONS:
- Pod the peas, add to a pan of boiling water and cook for a minute, drain and refresh in cold water (if using frozen peas add to a bowl full of boiling water and defrost, drain). Place in a bowl.
- Slice the courgettes very thinly and add to the peas.
- Whiz all the dressing ingredients together, taste, season then add to the courgette and peas and combine, add the salad leaves and gently toss.
- Gently tear the burrata onto a plate, season and drizzle with extra virgin olive oil, pile on the courgette mixture and serve.
INGREDIENTS:
200g fresh peas, podded (or 50g frozen peas)
½ courgette
1 ball burrata or buffalo mozzarella
Small bunch of rocket, nasturtium or watercress leaves
Dressing:
Bunch basil
Bunch parsley
Bunch tarragon
1 tbsp red wine vinegar
45ml olive oil
1 tsp honey
Zest and juice of 1 lemon
Salt and pepper
INSTRUCTIONS:
- Pod the peas, add to a pan of boiling water and cook for a minute, drain and refresh in cold water (if using frozen peas add to a bowl full of boiling water and defrost, drain). Place in a bowl.
- Slice the courgettes very thinly and add to the peas.
- Whiz all the dressing ingredients together, taste, season then add to the courgette and peas and combine, add the salad leaves and gently toss.
- Gently tear the burrata onto a plate, season and drizzle with extra virgin olive oil, pile on the courgette mixture and serve.
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