Burrata with Peas
Cherie Metcalfe
Creamy burrata, sweet baby peas and fresh mint come together in this ridiculously easy little number. Salt of Aotearoa brings a savoury, herby hit to the zingy lemon and honey dressing, with toasted nuts adding plenty of crunch. Serve with warm bread for scooping up every last creamy, salty, lemony bit.
Ingredients
- 60g mixed greens or rocket
1 Ā½ cups frozen baby peas
1 burrata
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Salt of Aotearoa
2 tablespoons fresh mint, finely chopped
1 tablespoon capers, roughly chopped, optional
10 macadamia nuts or hazelnuts, roughly chopped
Warm bread, to serve
Sweet Sesh or Sesh Oil, optional
Directions
Place the frozen peas in a bowl and cover with boiling water. Leave for 5 minutes, then drain well and set aside.
To make the dressing, whisk together the olive oil, lemon juice, honey and Salt of Aotearoa. Stir through the chopped mint and capers, if using.
Add the drained peas to the dressing and gently toss until well coated.
Arrange the mixed greens or rocket over a serving platter or shallow bowl, then spoon the dressed peas over the top.
Place the burrata in the centre and drizzle over any dressing left in the bowl.
Scatter over the chopped macadamias or hazelnuts. For a little extra heat, finish with a drizzle of Sweet Sesh or Sesh Oil.
Serve with plenty of warm bread for tearing, dipping and scooping, or cut into the burrata and serve as a fresh side salad.
