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



  • 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