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

Name: Spring salad with purple sprouting broccoli, peas and mozzarella
Total time: 20 min
Yield: serves 2
Ingredients: 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

20 minutes
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

By Sarah Cook

March 14, 2016 at 9:06 am

Ingredients

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

DRESSING

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

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.