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rate
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 100 g Asparagus Spears
  • 100 g Frozen Peas
  • 100 g Mixed Radishes
  • 80 g Pea Shoots
  • Fresh mint
  • 1 tbsp Good Quality Extra Virgin Olive Oil, plus extra for topping
  • ½ tbsp Fresh Lemon Juice
  • 100 g Buratta
  • Salt
  • Black Pepper

Spring Asparagus, Pea & Buratta Salad

Spring Asparagus, Pea & Buratta Salad Spring Asparagus, Pea & Buratta Salad

  1. Preheat the oven to 200C.
  2. Snap off the bottoms of the asparagus spears and place on a baking sheet with a drizzle of olive oil and a sprinkle of salt. Roast for 15 minutes, shaking the tray halfway through cooking.
  3. Blanch the peas from frozen in a pot of boiling water until just cooked. Then drain and rinse with cold water to keep their colour and prevent them from cooking further.
  4. Chop the radishes into halves and quarters depending on their size.
  5. Add your pea shoots, roasted asparagus, cooked peas, radishes and fresh mint a to a large bowl along with the oil, lemon juice, a pinch of salt and black pepper and toss everything together. Break the burrata in a small bowl and spoon it over the top of the salad. Finish with a drizzle of olive oil, salt and black pepper and eat immediately.

Spring Asparagus, Pea & Buratta Salad

Spring Asparagus, Pea & Buratta Salad Spring Asparagus, Pea & Buratta Salad

favorite
print
rate
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 100 g Asparagus Spears
  • 100 g Frozen Peas
  • 100 g Mixed Radishes
  • 80 g Pea Shoots
  • Fresh mint
  • 1 tbsp Good Quality Extra Virgin Olive Oil, plus extra for topping
  • ½ tbsp Fresh Lemon Juice
  • 100 g Buratta
  • Salt
  • Black Pepper
  1. Preheat the oven to 200C.
  2. Snap off the bottoms of the asparagus spears and place on a baking sheet with a drizzle of olive oil and a sprinkle of salt. Roast for 15 minutes, shaking the tray halfway through cooking.
  3. Blanch the peas from frozen in a pot of boiling water until just cooked. Then drain and rinse with cold water to keep their colour and prevent them from cooking further.
  4. Chop the radishes into halves and quarters depending on their size.
  5. Add your pea shoots, roasted asparagus, cooked peas, radishes and fresh mint a to a large bowl along with the oil, lemon juice, a pinch of salt and black pepper and toss everything together. Break the burrata in a small bowl and spoon it over the top of the salad. Finish with a drizzle of olive oil, salt and black pepper and eat immediately.