Whisk the dressing ingredients with some salt and pepper and a tsp of water. Drizzle over the salad, and serve.
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
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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.
Nutritional Information
- Kcals 294
- Fat 19.7g
- Saturates 9.2g
- Carbs 8.3g
- Fibre 6.7g
- Protein 17.5g
- Salt 0.7g
