Pea salad with burrata, pine nuts, asparagus and a carrot and cumin dressing

Pea salad with burrata, pine nuts, asparagus and a carrot and cumin dressing

This is our favourite salad for summer!

Recipe by Christine Capendale

Styling and photograph by Hein van Tonder

Pea salad with burrata, pine nuts, asparagus and a carrot and cumin dressing

Serves: 4
Total Time: 30 mins

Ingredients

  • PEA SALAD

  • 16 spring onions, trimmed
  • 2 tsp olive oil
  • 100g cos lettuce
  • 150g green asparagus spears, steamed but still crisp
  • 150g podded fresh peas, blanched and refreshed in cold water
  • 100g mangetout, sliced diagonally
  • 150g stem-on baby carrots, steamed
  • 2 burrata (find at select delis, supermarkets and cheese stores)
  • 50g pine nuts, toasted
  • handful fresh pea shoots
  • CARROT AND CUMIN DRESSING

  • 60ml (¼ cup) carrot juice
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt and freshly ground black pepper, to taste

Instructions

1

Heat a griddle pan over high heat. Brush the spring onions with the 2 tsp olive oil and chargrill until tender and lightly charred. Set aside to cool.

2

For the carrot and cumin dressing, combine all the ingredients and blitz with a stick blender. Set aside.

3

For the salad, arrange the cos lettuce, asparagus spears, blanched peas, mangetout and carrots on 4 serving plates.

4

Add 4 cooled, charred spring onions, 1/2 burrata and some pine nuts to each plate. Garnish with pea shoots. Drizzle with the dressing or serve on the side.

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