Fresh and vibrant, this pea and burrata salad is a show-stopping addition to your Christmas table. Sweet, crisp peas meet creamy burrata, all brought to life with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of flaky salt.
Category
Dinner
Servings
10
Prep time
45 minutes
Cook time
30 minutes
Fresh and vibrant, this pea and burrata salad is a show-stopping addition to your Christmas table. Sweet, crisp peas meet creamy burrata, all brought to life with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of flaky salt.
Ingredients
- 500g (1 lb 1 oz) frozen peas
- 300g (10½ oz) sugar snap peas
- 300g (10½ oz) snow peas
- 2 burrata cheeses
- extra virgin olive oil (EVOO)
- 1 lemon
- flaky sea salt
- nasturtium flowers or leaves (optional)
Directions
Bring a large pot of water to the boil and season generously with salt.
- Prepare the sugar snap peas and snow peas by trimming and removing the stringy edges.
- Working in small batches to avoid overcrowding, blanch the frozen peas, sugar snap peas, and snow peas in the boiling water for 1–1½ minutes.
- Immediately transfer the blanched peas to a bowl of ice-cold water to stop the cooking process.
- Once all the peas have been blanched and cooled, drain them thoroughly and pat dry with a clean kitchen towel.
- If preparing in advance, store the blanched peas in an airtight container in the fridge overnight. Otherwise, proceed to the next step.
- Arrange the peas on a large serving dish in an even layer.
- Place the burrata cheeses on top of the peas.
- Drizzle generously with high-quality extra virgin olive oil and squeeze over the juice of one lemon. Season with flaky sea salt to taste.
- For an optional garnish, scatter nasturtium flowers or leaves over the salad for a fresh, peppery touch.
