Burrata, pea gazpacho and vignarola salad

25 minutes
serves 2
Easy

Check out this burrata, pea gazpacho and vignarola salad from Eusebi Deli. The burrata is creamy and soft, and the gazpacho is light and refreshing, a great dinner party starter

July 27, 2017 at 5:33 pm

*This recipe is gluten-free according to industry standards

Eusebi Deli, Glasgow

“This dish is a tribute to my grandmother – it’s for every market we visited and every meal we shared at her house in Italy where she celebrated the seasons as a farmer and cook. Vignarola salad is a medley of summer vegetables and leaves to be enjoyed on these lighter, warmer days.” Giovanna Eusebi, head chef, eusebideli.com

Ingredients

burrata 2, at room temperatre

Gazpacho

fresh peas 100g
extra-virgin olive oil 1 tbsp
lemon 1/2, zested
mint leaves 10

SALAD

lemon 1/2, juiced
extra-virgin olive oil
sugar snap peas 30g, halved
fresh peas 30g
candy beetroot 1, sliced very thinly
pea shoots a small handful
mint leaves 6, 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.