Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spring salad with purple sprouting broccoli, peas and mozzarella
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 200g purple sprouting broccoli, trimmed
- 100g peas
- a few leaves soft lettuce
- 2 spring onions, finely sliced
- half a punnet salad cress
- 125g ball buffalo mozzarella or burrata
DRESSING
- 1 tsp English mustard powder
- 1 garlic clove, crushed
- 1 tbsp white wine vinegar
- 1 tbsp extra-virgin rapeseed oil
- a pinch sugar
- 3 large mint leaves, shredded
Method
- STEP 1
Heat a steamer over a pan of simmering water. Add the broccoli and cook for for 3-5 minutes until the stems are tender when pierced with a knife. Transfer to a bowl of ice-cold water to refresh and cool. Steam the peas for just a minute or two (or a little longer if they are frozen), then add to the broccoli bowl. Drain them together, patting dry with kitchen paper.
- STEP 2
Spread the soft lettuce leaves over a platter or between two plates. Scatter with the broccoli, peas, spring onions and cress, then tear over the mozzarella or burrata.
- STEP 3
Whisk the dressing ingredients with some salt and pepper and a tsp of water. Drizzle over the salad, and serve.
