Spring Salad Recipe with Broccoli, Peas and Mozzarella served on a white plate and a white surface

Spring salad with purple sprouting broccoli, peas and mozzarella

  • serves 2
  • Easy

This spring salad with purple sprouting broccoli, peas and mozzarella is a quick and easy veggie meal for two, and it's under 300 calories


Make up this fresh spring salad, then check out our purple sprouting broccoli in oyster sauce and more purple sprouting broccoli recipes.



  • purple sprouting broccoli 200g, trimmed
  • peas 100g
  • soft lettuce a few leaves
  • spring onions 2, finely sliced
  • salad cress half a punnet
  • buffalo mozzarella or burrata 125g ball


  • English mustard powder 1 tsp
  • garlic clove 1, crushed
  • white wine vinegar 1 tbsp
  • extra-virgin rapeseed oil 1 tbsp
  • sugar a pinch
  • mint leaves 3 large, shredded


  • 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.

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Nutritional Information

  • Kcals 294
  • Fat 19.7g
  • Saturates 9.2g
  • Carbs 8.3g
  • Fibre 6.7g
  • Protein 17.5g
  • Salt 0.7g