• 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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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