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

January 15, 2020
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

Print Recipe

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.

More From FHE:

January 15, 2020 By
Send this to a friend