Pea, Broad Bean and Mint Salad with Burrata

Photo by Amy Vann on Unsplash

There is something so joyful about the first peas and broad beans of the year. Sitting on the terrace, popping them from their pods, is one of my little spring rituals. This salad celebrates them in the simplest way: bright green vegetables, fresh mint, a squeeze of lemon and a creamy burrata in the middle for everyone to share.

It looks like something from a restaurant, yet it takes about twenty minutes. Serve it for lunch with some good bread, or as a starter when friends come over.

Why it’s good for you

• Plant protein and fibre. Peas and broad beans are legumes, so they bring both protein and fibre to keep you satisfied and your digestion happy.

• Rich in folate. Broad beans are an excellent source of folate, important for energy and healthy cells.

• Healthy fats. Hazelnuts and extra virgin olive oil give you vitamin E and the good fats your heart loves.

• Fresh herbs. Mint is wonderfully refreshing and has long been used to support digestion.

Did you make it? I’d love to hear how you enjoyed it. You’ll find more seasonal ideas in my recipes, and if you’d like support finding a way of eating that truly fits your life, have a look at how we can work together.

Servings

2

Prep time

15 Min

Cook time

5 Min

Total time

20 Min

Print

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Pea, Broad Bean and Mint Salad with Burrata

A fresh spring salad of peas, broad beans and mint with creamy burrata, toasted hazelnuts and a lemon dressing. Ready in 20 minutes, for lunch or a light dinner.

Ingredients

• 300 g podded broad beans (about 1 kg in their pods), fresh or frozen
• 200 g peas, fresh or frozen
• 1 ball of burrata (about 125 g)
• 30 g hazelnuts
• A handful of fresh mint leaves
• 1 unwaxed lemon, zest and juice
• 3 tbsp extra virgin olive oil, plus a little to serve
• Flaky sea salt and freshly ground black pepper

Instructions

1. Bring a pan of lightly salted water to the boil. Cook the broad beans for 2 to 3 minutes, then lift them out and plunge them into cold water.
2. Cook the peas in the same water for 1 to 2 minutes, then cool them in cold water too. Drain everything well.
3. Slip the broad beans out of their pale skins to reveal the bright green beans inside. It takes a few minutes, but it’s worth it.
4. Toast the hazelnuts in a dry pan for 3 to 4 minutes, until golden and fragrant, then chop them roughly.
5. Whisk the lemon zest, 2 tbsp lemon juice and the olive oil with a pinch of salt and pepper.
6. Toss the peas, broad beans and half of the mint with the dressing. Spread them on a plate, place the burrata in the middle and tear it open.
7. Scatter over the hazelnuts and the rest of the mint, drizzle with a little olive oil and finish with black pepper.

Swaps

Burrata not available? Use crumbled feta, fresh goat’s cheese or a few spoonfuls of ricotta.

Make it vegan

Leave out the cheese and add a spoonful of white bean purée or some creamy avocado instead.

Frozen is fine

Frozen peas and broad beans are picked and frozen quickly, so they keep their goodness. Perfect when the season is short.

Did you make this recipe?

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