Name: Pea & burrata salad with preserved lemon salsa
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 200g broad beans (shelled weight) -; 200g peas (shelled weight) -; 1 mint sprig -; 2 spring onions , white and green parts separated and both finely sliced -; 2 balls burrata -; handful fresh pea shoots -; 6 tbsp olive oil -; 1 lemon , zested and juiced -; 1 preserved lemon , finely chopped -; 10 sugar snap or mangetout, finely sliced -; 1 red chilli , deseeded and finely chopped -; small bunch mint , leaves picked and finely sliced and some small ones left whole to serve -

Ingredients for - Pea & burrata salad with preserved lemon salsa

1. 200g broad beans (shelled weight)

2. 200g peas (shelled weight)

3. 1 mint sprig

4. 2 spring onions , white and green parts separated and both finely sliced

5. 2 balls burrata

6. handful fresh pea shoots

7. 6 tbsp olive oil

8. 1 lemon , zested and juiced

9. 1 preserved lemon , finely chopped

10. 10 sugar snap or mangetout, finely sliced

11. 1 red chilli , deseeded and finely chopped

12. small bunch mint , leaves picked and finely sliced and some small ones left whole to serve

How to cook deliciously - Pea & burrata salad with preserved lemon salsa

1 . Stage

Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.

2 . Stage

Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.

3 . Stage

To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.

4 . Stage

Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves – the burrata will dress the peas with its creaminess and the dressing will cut through the richness.