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Spring Pea Salad with Burrata, Pesto and Croutons

Images of the Spring Pea Salad , October, 2018

Images of the Spring Pea Salad , October, 2018

I get my Salad greens from Darling Mills Farm stall at Carriageworks Farmers market every Saturday, they have started handing out A seasonal recipe guide. I tried this the other day Spring Pea Salad with Burrata, Pesto and Croutons from their Spring 2018 Guide and it is sensational.

To make Spring Pea Salad with Burrata, pesto and croutons … you will need …

Four thick slices or sourdough bread
2 tablespoons Olive oil
200g trimmed snap peas
200g trimmed snow peas
1/4 cup of Pesto
Burrata
Micro sorrel of any other micro herb you can find.

Serves 4

Heat a char griller high heat. Brush the sourdough bread liberally with police oil and grill until charred, about 1 minute each side. Set aside to cool then roughly tear into croutons. Toss the trimmed snap peas and trimmed snow peas n 2 tables spoons of oil and grill in batches until bright green in colour, about 1 minute each side. Transfer to medium mixing bowl, add 1/4 cup of pesto, croutons and toss to combine. Transfer to a serving platter, top with Brrata and micro sorrel then serve as a shared entrée.

Asparagus would make a great addition ( and is in season) Ricotta would work well as an alternative to Burrata.

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  1. It looks and sounds delicious. You’re such a star in the kitchen Lorrie. Still dreaming of your slow-cooked lamb and roast veges. Shouldn’t have a problem with the ingredients, but may get into some strife extracting the “police oil” you suggest.

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