Fresh Pea, Mangetout and Burrata Salad with Salsa Verde

Serves 4

Get ready to be blown away by the flavours and depth of this refreshing starter that captures the verve of spring in every bite. For a vegetarian-friendly version, simply omit the anchovies, or replace with a teaspoon or two of freshly grated parmesan and an extra drizzle of olive oil.

Ingredients

200g fresh peas, shelled

8 mangetout

1 burrata

1 to 2 anchovies, chopped finely

1 bunch flat leaf parsley, chopped

1 tsp capers, chopped

1 clove garlic, chopped finely

1 lemon, zested

2 tbsp lemon juice

3 tbsp olive oil

Salt to taste

Garnish

8 to 10 small mint leaves

1 to 2 sprigs pea shoots

1 tsp pine nuts

Method

1. Bring a pot of water to a boil and blanch the peas for 1 minute. Remove the peas and refresh in cold water. Drain and set aside.

2. Repeat for the mangetout. Once cooled, slice thinly at an angle. Set aside.

3. To make the salsa verde, combine the anchovies, parsley, capers, garlic, lemon juice and zest, and olive oil in a large bowl. Sprinkle a pinch of salt and mix well.

4. To serve, smear the salsa on a plate. Tear open the burrata, and scatter the peas and mangetout. Garnish with mint leaves, pea shoots and pine nuts.

Enjoy with toasted crusty sourdough bread.