Olive Magazine
Burrata, Pea Gazpacho and Vignarola Salad Recipe

Burrata, pea gazpacho and vignarola salad

Published: July 27, 2017 at 5:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal572
fat45.2g
saturates20.1g
carbs9.4g
sugars3.2g
fibre5.3g
protein29.3g
salt1.2g
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*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

  • 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.

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