Pea & burrata salad with preserved lemon salsa

• broad beans200g g

  (shelled weight)

• peas↗200g g

  (shelled weight)

• mint↗1

  sprig

• spring onions↗2

  white and green parts separated and both finely sliced

• burrata↗2 balls

  2 balls

• pea shoots↗handful fresh

  handful fresh

• olive oil↗6 tbsp tbsp
• lemon↗1

  zested and juiced

• preserved lemon1

  finely chopped

• sugar snap↗10

  or mangetout, finely sliced

• red chilli↗1

  deseeded and finely chopped

• mint↗small bunch

  small bunch, leaves picked and finely sliced and some small ones left whole to serve

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.

2. 2

   Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.

3. 3

   To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.

4. 4

   Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves – the burrata will dress the peas with its creaminess and the dressing will cut through the richness.