Burrata, pea gazpacho and vignarola salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 burrata, at room temperatre
Gazpacho
- 100g fresh peas
- 1 tbsp extra-virgin olive oil
- 1/2 lemon, zested
- 10 mint leaves
SALAD
- 1/2 lemon, juiced
- extra-virgin olive oil
- 30g sugar snap peas, halved
- 30g fresh peas
- 1 candy beetroot, sliced very thinly
- a small handful pea shoots
- 6 mint leaves, torn
Method
- STEP 1
To make the gazpacho, bring a pan of lightly salted water to the boil and add the peas. Blanch for 1-2 minutes and refresh in iced water.
- STEP 2
Put the rest of the gazpacho ingredients, including the drained peas, into a blender or food processor with 2-3 tbsp of cold water and whizz until really smooth. Chill.
- STEP 3
To make the salad, whisk together the lemon juice with 2 tbsp of olive oil and some seasoning.
- STEP 4
Add the remaining salad ingredients and toss well.
- STEP 5
To serve, spoon the gazpacho onto 2 plates, add the burrata slightly off-centre and then the salad to the other side.
